Preheat oven to 375 F. In large mixing bowl, Stir flour with baking soda , corn starch, salt, vegan protein powder & collagen peptide powder. Set aside.
Beat together the butter, granulated sugar, brown sugar until creamy. Add in the vanilla extract then the beaten egg mixture slowly, mixing on low speed until incorporated.
Gradually blend the dry mixture into creamed mixture. Stir in milk chocolate chips, shredded coconut and salted pecans.
Using a medium melon baller or teaspoon roll the tops in a small shallow bowl of sprinkles.
Place each sprinkle rolled cookie dough ball onto a wax paper lined cookie sheet. Cookies do not spread much so 12 cookies per sheet works.
Bake for 8-10 minutes or until lightly golden brown (depending on individual ovens)