Step 1

In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, and salt.

Step 2

Stir in the melted butter until well combined. It will be like a thick batter. Refrigerate while preparing the cookie dough.

Step 3

Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Use 2 baking sheets if yours are small.

Step 4

In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.

Step 5

Roll into 15 balls, about 2 inches in diameter. Gently press the balls down until they are about 3/4 inch thick.

Step 6

Use the back of a rounded tablespoon or another rounded instrument to press a well into the center of each cookie.

Step 7

Break up the crumb topping mixture with your fingers and sprinkle into the wells in the center of the cookies.

Step 8

Bake 20 to 25 minutes, until the cookies are golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.

Step 9

In a small bowl, whisk together the powdered sweetener and cream until well combined. Add water as needed to thin the mixture to a drizzling consistency.

Step 10

Drizzle over the cooled cookies.