Stir together cashew butter, maple syrup, vanilla extract, and almond extract.
Add in collagen powder, coconut flour, and sea salt and stir until well-combined. Next, stir in sprinkles.
Roll into balls and set on a plate. Set your plate in the freezer.
Melt white chocolate chips, coconut oil, and almond milk in the microwave in 30 second intervals, stirring between each. Drizzle mixture over the top of the sugar cookie balls and then add more sprinkles! Set back into the freezer for at least an hour.
Store in the refridgerator. You can also store in the freezer but you might need to let them thaw for a few minutes before eating :)