Preheat the oven to 325 degrees Fahreinheit
Grease an 8 inch square baking pan and line it with parchment paper. I used a throw away pan, but still important to line with parchment to easily remove from the pan later.
Combine the coconut flour, baking powder, collagen peptides, and salt.
Separately, using a stand mixer fitted with the paddle attachment or hand mixer, cream together the butter, Swerve granulated sweetener, and cream cheese until light and fluffy.
Add the egg to the creamy butter mixture and beat to combine. Then add the cake batter extract and beat to combine.
Add the dry ingredients to the butter mixture and beat until thoroughly incorporated.
Use the rubber spatula to fold in the sugar-free rainbow sprinkles.
Spread the cookie dough evenly in the prepared pan. I use a spatula for this.
Bake the cookies at 325 degrees F for 15-18 minutes, or until the edges have just begun to brown and the center is just set. Allow the cookies to cool in the pan.