Start by finely chopping the Oreo cookies, ensuring to keep some chunks for a delightful texture. Set aside in a mixing bowl.

In a separate bowl, combine the vanilla protein powder, coconut flour, and monk fruit sweetener. Whisk thoroughly until well incorporated.

Add the cream cheese and chopped Oreo cookies to the dry mixture and mix until just combined.

Continue mixing until a well-blended consistency is achieved. If too dry, gradually add almond milk.

Scoop out tablespoon-sized portions and roll into smooth balls. Place on a parchment-lined baking sheet.

Refrigerate for about 15 minutes to allow flavors to meld and texture to firm up.

Melt white chocolate chips in a microwave-safe bowl. Drizzle over the chilled protein balls and let chocolate set before serving.