In a food processor, pulse Oreo cookies until they turn into a fine powder.
Add cream cheese and salt, then blend until the mixture becomes smooth and fully combined.
Scoop about a tablespoon of the mixture and roll it into a ball using your hands.
Place the balls onto a parchment-lined baking sheet.
Refrigerate for at least 30 minutes until firm.
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
Using a fork, dip each chilled truffle into the melted chocolate, letting excess drip off.
Place back on the baking sheet and sprinkle with dried rose hips and extra Oreo crumbs.
Chill again for about 30 minutes until the coating is fully set.
These Broke Girl Oreo Truffles are now ready to enjoy.