Combine almond butter, oat flour, maple syrup, vanilla extract, and sprinkles in a bowl. Stir until combined.
Cover the bowl and chill in the freezer for 10 minutes, or until the mixture is firm enough to roll into balls.
Using a cookie scoop or tablespoon, scoop 'dough' into your palms and roll into a ball. Place on a sheet pan lined with parchment or wax paper. Repeat until all the dough is used. (Work quickly - the dough softens as it warms up!)
Place the sheet pan with the dough balls in the freezer for 10-15 minutes to firm up.
Just before removing the dough balls from the freezer, melt the white chocolate chips in a microwave-safe bowl. Microwave at 50% power in 20-second intervals, stirring between each interval. (Don't overheat it, or it can seize up.) Stir in melted butter or coconut oil, if using.
Remove dough balls from the freezer. Use a fork to dip each ball in the melted white chocolate, coating it fully. Scrape the excess off the bottom of the dough ball and place it back on the sheet pan. Top with more sprinkles.
Place the sheet pan in the refrigerator until the chocolate cools and hardens. Then, enjoy! (Transfer leftovers to an airtight container and store in the fridge.)