Line a baking sheet or another suitable pan with wax paper. Set this prepared sheet aside; it will be used to place the Oreo balls on after they’re formed.

In a large mixing bowl, combine your chosen protein powder, coconut flour, dark cocoa, and sweetener. Use a whisk or spoon to mix these dry ingredients together thoroughly, ensuring an even distribution.

Add the pumpkin puree, applesauce, and almond milk to the bowl with the dry ingredients. Mix everything together until the dough is uniform and all ingredients are well-combined. You can use a hand mixer, stand mixer, or a sturdy spoon for this step.

Begin rolling out the dough into small balls using your hands. Each ball should be about a heaping tablespoon or roughly 20 grams. Ensure all sides are smooth, then place each completed ball onto the wax paper-lined baking sheet as you go.

In a small microwave-safe bowl, combine the white chocolate chips with the coconut oil. Microwave this mixture in 30-second increments, stirring between each heating session, until the chocolate is completely melted. Quickly drizzle the melted white chocolate over the Oreo balls before it begins to harden.

Transfer the baking sheet to the freezer for 10 minutes to allow the chocolate to set properly on the Oreo balls. For long-term storage, keep the balls in a closed container in the refrigerator. If you prefer, these Oreo balls can also be frozen for later enjoyment, as they freeze very well!