Step 1

Preheat the oven to 350F and grease or line a baking sheet with parchment paper or a silicone mat.

Step 2

Add the oat flour, arrowroot powder, baking powder, and salt to a medium bowl. Whisk until well combined, then set aside.

Step 3

In a large bowl, add the nut butter, maple syrup, and vanilla and mix well, until the nut butter has completely dissolved into the syrup. Add the dry ingredients and the sprinkles to the wet ingredients and mix until a uniform dough forms.

Step 4

Use a 1 1/2 tablespoon-sized cookie scoop to scoop out balls of dough, placing them on the baking mat with even space between them. Use damp hands to slightly flatten each dough ball, as they will not spread much in the oven. Add an extra sprinkle of sprinkles, if desired.

Step 5

for 12-14 minutes in the middle rack of the oven, until the cookies appear slightly golden around the edges. Remove from the oven and let the cookies sit on the baking tray for 5 minutes to set. Once they have firmed up a bit, use a spatula to carefully transfer each cookie to a baking rack to cool completely.

Step 6

as desired; leftovers will keep at room temperature in a container with a loose-fitting lid for up to 7 days.