Prepare a large baking sheet with parchment paper or a silicone baking sheet. Set aside.
Add cookies to a food processor and pulse until only crumbs.
MIX cream cheese with a hand mixer until smooth and creamy, then add in the cookie crumbs and stir together until combined.
Roll cookie truffle dough into 1-inch balls, using approximately 1 tablespoon of dough, and shape into an oval football shape. Place on prepared baking sheet. Continue until all truffle dough is used. You should have about 32-35 balls total. Place in freezer to chill for at least 30 minutes.
MELT the chocolate during the last few minutes of the chilling time. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and 1 tsp of oil in a medium heat-proof bowl. Melt in 20 second increments stirring after each time increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
Remove cookie truffles from the freezer. Working with 1 at a time, dip into the chocolate, then carefully lift out using a fork. Tap the fork gently on the side of the bowl to remove excess chocolate. Use a toothpick or another fork to help you slide the truffle off of the fork and back onto the baking sheet.
Melt the white chocolate by adding to a small heat-proof bowl with 1/4 teaspoon of coconut oil. You can melt in a double-broiler or the microwave. If using the microwave follow the same instructions from melting the chocolate.
Add the white chocolate to a piping bag fitted with a small tip, then draw the lines on top of the football truffles to decorate.
Refrigerate the truffles for at least 30 minutes before serving.