Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, add ghee and maple sugar. Use a hand mixer to beat the ghee and sugar together until smooth and creamy. Then add the egg, vanilla extract, almond extract, and beat once more with the hand mixture until smooth. Lastly add the baking soda and salt, then slowly add the gluten free flour 1/4 cup at a time, beating with the hand mixer throughout until the flour completely mixes into the dough. Fold in half the sprinkles. Place in fridge for 30 minutes.
Place the other sprinkles in a shallow bowl. Use a cookie scoop to scoop out 16 cookie dough balls and place them in the shallow bowl to coat the cookie dough ball with the remaining sprinkles. Place evenly throughout the baking sheet (you may need to use 2 baking sheets, depending on the size it’s size). Place in the oven to bake for 12-15 minutes, or until the cookies flatten out and then edges begin to brown, ever so slightly.
Cool on a baking sheet for 5 minutes before transferring to a cooling rack, then eat up!
*If you want to make these paleo, you may be able to use a paleo baking flour, but I haven’t tested them that way myself