Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
In a large, microwave-safe bowl, melt the cashew butter until creamy and smooth, about 1 minutes.
Add the honey and butter extract into the cashew and beat, using an electric hand mixer, until well combined.
Add in the egg and beat until well combined.
Add the protein powder, baking soda and salt into the bowl and stir until well mixed and a sticky, wet dough forms.
Pour the sprinkles into a small, shallow plate with sides. Roll the dough into 1 Tbsp sized balls and then roll just the top half and sides into the sprinkles, and place onto the prepared cookie sheet, sprinkle-side up. At first the dough is a little messy to roll, but gets much easier. Repeat until all the dough is used.
Press the cookies down quite flat, about 1/3 of an inch thick, and bake until the top feels just set and the cookies rise, about 12-13 minutes. Let cool completely on the pan.