Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together maple syrup, almond butter, vanilla extract, and melted coconut oil until well combined.
Add almond flour, cocoa powder, and salt, mixing until fully incorporated.
Using a double cookie scoop for large cookies or a single scoop for smaller ones, form dough balls and place them on the prepared baking sheet, flattening them slightly.
Create a hole in the center of each cookie using your thumb or the back of the cookie scoop.
Bake for 13-15 minutes, then allow to cool completely.
Meanwhile, heat plant-cream on the stove until just starting to boil around the edges. Remove from heat.
Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth and creamy.
Spoon dollops of the chocolate mixture into the center of each cookie, top with sprinkles, and enjoy!