Combine the dough ingredients (except the sprinkles) in the food processor and process until a ball of dough forms. This takes 2-3 minutes at high speed. Add the sprinkles and pulse just until they are evenly distributed.
Press into an 8x10 inch rectangle, ½ thick, on a parchment-lined baking sheet. Cut into ½ inch squares. Separate the cookies. (Make sure to look up at my photos to see this step by step!)
Bake for 8-10 minutes or until lightly browned around the edges. Cool completely.
Notes
Nutrition: the nutrition facts are for ⅛th of the recipe. This is 12 cookie bites when making 96 as shown in my photos. There are 3 NET carbs per serving.Prep Time: you can prep the dough ahead of time and keep in the fridge for up to 1 day before baking. To Store: keep the cookie bites airtight, and they will last 3-5 days at room temperature. You can store them in the fridge for 1-2 weeks. To Freeze: store the cookies in an airtight container for up to 3 months after you have flash froze them. They will store well in glass, plastic, or even a freezer bag. Notes on Sweeteners: