Step 1

Preheat oven to 350F. Line a cookie sheet with parchment paper.

Step 2

Make sure the butter has sat out and is nice and soft, not straight from the fridge. In the bowl of a stand mixer (I use this handheld one), cream together butter and sugar until light and fluffy. Add vanilla and egg, beating until combined.

Step 3

Add almond flour, coconut flour, cinnamon, salt, baking soda, and cream of tartar and beat until a fluffy dough forms.

Step 4

Combine sugar and cinnamon topping in a small bowl and set aside. Scoop and roll dough into balls, about 1 1/2 tbsp each. Roll each ball in cinnamon sugar and place on sheet about 2 inches apart. Flatten each cookie with the bottom of a measuring cup or your hands as the cookies won’t spread while baking.

Step 5

Bake for 11-12 minutes.  Store completely cooled cookies in an air tight container.