Healthy Snickerdoodles (vegan, paleo, gf)

0 Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
1 In a mixing bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, salt, and cinnamon. Add the coconut oil, maple syrup, and vanilla extract and stir with a spatula or wooden spoon until thoroughly combined.
2 In a separate small bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
3 Using a cookie scoop or tablespoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
4 Place on prepared baking sheet about 2 inches apart. Flatten cookies with the flat bottom of a glass, about 1/4 inch thick. They do NOT spread, so make them as thin as you like them. Bake for about 8-9 minutes, no longer than that! You want them to be soft when they come out because they firm up as they cool. So DO NOT OVERBAKE…trust me!!!
5 Let cool for 10 minutes and then transfer to a cooling rack to cool completely. Store leftovers (if any) in an airtight container on the counter.
6 Enjoy!
7 (recipe adapted from the Bakerita)