Preheat the oven to 160˚C fan forced and line a large baking tray with a silicon baking mat.
In a small bowl, add the Vanilla Bean Sugar and sprinkles. Set aside.
In a large mixing bowl, combine almond meal, white sugar and the Double Dutch Cocoa Powder. Next, add in the egg whites and the vanilla extract. Stir with a wooden spoon until the mixture is combined and forms a soft, slightly sticky dough.
Scoop out a walnut-sized amount of cookie dough and roll into a smooth ball using the palms of your hands. Roll the ball in the Vanilla Bean Sugar and sprinkles prepared earlier and place it on the lined baking tray. Repeat the process with the remaining dough.
With the help of a teaspoon, gently press down on each cookie ball to slightly flatten it.
Bake the cookies for 10 minutes, then transfer to a wire rack to cool.
For extra chocolatey goodness, melt 150g of milk chocolate buttons over a double boiler (or in a microwave). Add a teaspoon of melted chocolate in the centre of each baked cookie and let it cool.