Add all ingredients for the gingerbread cookie dough into a large mixing bowl. Stir until completely combined. Mixture will be thick and crumbly but should stick together.

Line a baking sheet or large plate with parchment paper. Roll the cookie dough mixture into balls and place onto the prepared baking sheet. Place in the freezer to firm up while you make the chocolate coating.

Add dark chocolate chips and 1 tbsp of the coconut oil to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Use two forks to coat each cookie dough ball in the melted dark chocolate. Let any excess chocolate drip off, and place back onto the tray. Place in the freezer for 5 minutes.

To another small bowl, add white chocolate chips and the remaining 1 tsp coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth. Transfer to a small plastic zip top bag. Close the bag and cut a small hole in the corner. Once the dark chocolate on the truffles has hardened, drizzle the white chocolate on top of each truffle and immediately add sprinkles. Place in the freezer for 10 more minutes. Serve and enjoy! The cookie dough will firm up a bit when you store them in the fridge.