In a mixing bowl, mix together the almond butter with maple syrup until combined. Add the vanilla and almond extract. Add the coconut flour and knead everything together until a smooth dough remains.
Transfer the dough to the lined pan and press down firmly into place. Place it in the refrigerator while you prepare the sugar cookie frosting.
In a medium bowl, cream together the butter until fluffy. Add the confectioners' sugar, vanilla extract, and milk and beat on low speed. Once combined, increase the speed to medium. Fold through the sprinkles, then spread on top of the sugar cookie base.
Refrigerate for at least an hour before slicing and serving.
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Notes
TO STORE. Place leftover cookie bars in the refrigerator in an airtight container for up to a week. TO FREEZE. Wrap them tightly in plastic wrap or foil then place them in an airtight container and store them in the freezer for up to 6 months.