Whisk together almond flour, tapioca flour, baking soda, cream of tartar and 1/2 tbsp cinnamon.
In a separate bowl, mix together butter, maple syrup and vanilla.
Add wet ingredients to dry ingredients with a wooden spoon.
If dough is crumbly, use hands to knead dough until a large ball forms.
In a small bowl, combine coconut sugar & 1 tsp cinnamon.
Using hands, form dough into 24 small balls, about the size of a tbsp.
Roll balls in cinnamon/sugar mixture and then place on a parchment paper lined baking sheet.
Bake at 350 degrees for 10 minutes.
Remove from oven and leave on baking sheet to cool for 5 minutes.
Transfer cookies to wire rack to finish cooling.