• Preheat oven to 375 degrees. Line large baking sheet with parchment paper
• In large mixing bowl sift all the dry ingredients until no lumps
• Stir in the eggs until all dry ingredients are moist. Add butter and stir to combine. Massage butter into ingredients until the mixture is smooth
• .Add the yogurt and vanilla. Stir until fully combined.
• Form dough into ball and massage for 2 minutes to fully combine
• Scoop dough out 2 TBS at a time onto prepared baking sheet. Press scoops out into circles about 1/2inch thick
• Bake at 375 degrees for 12-14 minutes or until golden. Will be very soft
• Remove from oven. Will be soft. Allow to cool on pan 10 minutes or until firm but soft.Transfer to wire rack and allow to cool completely before frosting

Frosting

• .Place butter into large mixer bowl and beat on medium 1 minute or until smooth
• Scrape down sides of the bowl . Turn mixer on low and gradually add the powdered sweetener. Stop mixer and scrape down sides of bowl as needed
• Add the milk and the vanilla. Beat on medium 1 minute until creamy
• Add the coconut flour and beat on low until fully combined
• Pipe the frosting onto the cooled cookies and use knife to smooth top. Sprinkle desired amount of sprinkles on top of cookies. Store leftovers in refrigerator up to 1 week