Chop the Oreo cookies finely using a food processor, aiming for a mix of fine crumbs and larger chunks. Set aside.

In a large mixing bowl, combine vanilla protein powder, coconut flour, and monk fruit sweetener. Whisk until well blended.

Add softened cream cheese and chopped Oreos to the dry ingredients and mix until fully integrated to form a dough-like consistency.

Adjust texture by adding more coconut flour if too sticky or almond milk if too dry.

Scoop out tablespoon-sized portions and roll into balls, placing them onto a parchment-lined tray. Chill in the refrigerator for at least 15 minutes.

Melt white chocolate chips in the microwave, then drizzle over the chilled Oreo Protein Balls. Allow the chocolate to harden before serving.