In a mixing bowl, combine the crushed Oreo cookies, softened cream cheese, chopped dried apples, cinnamon, and vanilla extract. Mix until well combined and a dough forms.
Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
Freeze the balls for about 30 minutes or until firm.
In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Dip each frozen truffle into the melted white chocolate, ensuring it is fully coated. Use a fork to lift it out and let any excess chocolate drip off.
Return the coated truffles to the parchment-lined baking sheet. If desired, sprinkle a little crushed Oreo on top for decoration.
Refrigerate the truffles for at least 15 minutes to set the chocolate before serving.