For the topping: In a small bowl, combine the cinnamon and the sugar. Stir to mix then set aside.

For the cookies: Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, cream of tartar, cinnamon, baking soda, baking powder and salt. Sift together then set aside.

In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut sugar, cane sugar, vanilla extract and almond milk. Cream together on high speed for about 20-30 seconds, until well-combined.

With the mixer running on low speed, add the dry ingredients to the bowl two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again on high for 15 seconds. If the dough seems to dry/crumbly, continue mixing until a smooth dough forms. If it still seems to dry, try adding 1-2 tablespoons of plant-based milk and mixing again.

Take 1 and 1/2 to 2 tablespoons of dough and roll into a ball. Roll the dough balls into the cinnamon-sugar topping. Bake cookies for about 10 minutes, until they are puffy and just starting to spread. Be sure to peak through the oven door when checking on them rather than opening it and letting the heat out. If you cook them too long, they will spread too much.

Allow cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. They might seem soft in the middle, that's okay! As the coconut oil cools, the middle will solidify more. Store in an airtight container for up to 7 days at room temperature.