Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
In a small mixing bowl, combine all your ingredients, except for the sprinkles, and mix well, until just combined.
Using your hands, form 12 balls of cookie dough and cover in sprinkles, and place on the lined sheet. Bake the cookies for 12-14 minutes, or until the edges begin to brown.
Remove from the oven and let cool on the baking sheet completely.
* You can use almond butter or sunflower seed butter. ** Monk fruit sweetener, swerve, or coconut sugar.*** For the vegan/eggless option, use 3-4 tablespoons ground chia seed- NOT chia eggs. Start with 3 tablespoons and add the 4th only if needed.TO STORE: Cookies should be stored at room temperature, in a sealable container, for up to 2 weeks. They can also be stored in the refrigerator or freezer, to keep longer.