Preheat the oven to 325°F
Whisk together the eggs, oil, vanilla, stevia, and stevia brown sugar
In a separate bowl, combine the rest of the dry ingredients
Mix the wet and dry together, folding the sprinkles in halfway through to prevent overworking the dough – it will seem dry initially, be patient and continue to fold the ingredients together and work the dry into the wet (if it's not coming together, one tablespoon at a time, add ~1-3 TBSP of dairy-free milk, or until a cookie dough consistency is reached)
Scoop the dough onto a prepared baking sheet (the cookies don’t spread much while baking, so they don’t need to be spaced the usual 2” apart), then lightly press down on each ball of dough to flatten the top a bit
Bake for 7-10 minutes or until the bottoms are a light golden color; let them cool on the pan or transfer the cookies to a cooling rack for a softer, gooier cookie