In a large mixing bowl, whisk together the oat flour, vanilla protein powder, and sea salt.

In a small microwave-safe bowl, gently warm the cashew butter and maple syrup for 15 seconds to soften. Stir in the vanilla extract and almond extract until smooth.

Pour the wet mixture into the dry oat flour mixture. Use a silicone spatula to fold and combine. Use your hands to knead the dough together.

If the dough is too crumbly and won't stick together, add almond milk 1 teaspoon at a time until a thick cookie dough texture forms. If too wet, add a little more oat flour.

Gently fold in the rainbow sprinkles, being careful not to overmix so the colors don't bleed into the dough.

Scoop about 1.5 tablespoons of dough and roll firmly between your palms to form smooth balls. Place on a parchment-lined plate.

Place the plate in the refrigerator for at least 30 minutes to allow the balls to firm up and flavors to meld. Store in an airtight container in the fridge for up to 10 days.