Pre-heat oven to 350 degrees.

In a small dish, mix together coconut palm sugar and cinnamon. Combine well and set aside.

In a large bowl, mix together coconut oil and honey.

Once they are well combined, add in egg.

Finally, add in the dry ingredients (almond flour, coconut flour, baking soda, and salt). NOTE: batter will be sticky.

Place batter in the fridge for 5 minutes to allow for easier handling of the cookie dough.

Line baking sheet with parchment paper.

Using hands, form balls from the cookie dough and dip one side into the coconut sugar and cinnamon mixture. Place on parchment paper and flatten slightly. You may need to rinse your hands in cold water every 3 cookies or so to allow for easier handling and less stickiness.

Repeat until all batter is gone.

Bake for 8 minutes at 350.

Remove from oven and let cookies cool for a few minutes before transferring to a cooling rack.

For storage, I recommend keeping them in the freezer to help them retain their shape.

Enjoy!