To start, preheat the oven to 350F and line a baking sheet with parchment paper or the silicon baking mat.

In a large mixing bowl, combine the dry ingredients: almond flour, salt, ground flax and baking powder. Set this mixture aside.

Then, in the other mixing bowl, combine the almond butter, maple syrup, chia egg and extracts. Mix well using a spatula. Once the ingredients are well incorporated, add the wet ingredients to the dry and mix with a spatula until they are well combined.

Add in the sprinkles last. You can add sprinkles to the batter and on top of the cookie, I think both is the perfect amount, but it’s totally by preference.

I like to use two cookie scoops of batter to make the large cookies as seen in the images above. Otherwise, you can use one scoop of batter to make smaller cookies. Scoop the batter and then roll the dough into a ball. Place onto the baking sheet and then flatten slightly with the palms of your hands.

These cookies will spread only slightly during baking time. Bake cookies at 350F for 12-14 minutes. When the timer goes off, remove the cookies from the oven and allow them to cool for 5-7 minutes before removing them to a cooling rack to cool completely.

In the meantime, make the frosting by combining powdered sugar, almond milk and vanilla extract. Whisk until a thick batter starts to form. Then, drizzle the frosting over the cookies and sprinkle with rainbow sprinkles immediately before they dry.

ENJOY! Store in an airtight container on the counter and enjoy within 4 days.