• Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
• In a large bowl, combine almond flour, ground flax, baking powder, and salt. Set mixture aside.
• In a separate bowl, combine almond butter, maple syrup, egg, and the vanilla and almond extracts. Whisk until ingredients are really well incorporated. (If you want to make these cookies vegan you simply can use a chia egg instead).
• Pour dry ingredients into wet and mix with a spatula until well incorporated. Batter will be thick and sticky.
• I like to make really big cookies, so I use two scoops of batter rather than one. If you want a smaller cookie, you can simply just use one.
• Scoop the batter with a cookie scoop and roll into a ball with the palms of your hands. Place the dough on the cookie sheet and flatten the tops with the palms of your hands.
• Bake the cookies for 12-14 minutes. Allow to cool completely before frosting.

Buttercream Frosting

• In an electric mixer, add in softened butter and whip it on high speed for a few minutes. Then, add in powdered sugar, almond milk, and vanilla. Whip it once more until ingredients are well incorporated. Add in pink food coloring last and mix once more.
• Add to cooled cookies and dip into desired sprinkles. I like to use Watkins because they are healthier alternative to sprinkles and dyes. No funky or weird ingredients!