Prepare flax egg as described above and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.  Position your oven rack in the upper portion of oven.

Combine the almond flour, coconut flour, baking powder*, salt and 3/4 tsp cinnamon in a medium mixing bowl, stir to evenly distribute ingredients.

In a separate larger bowl, use an electric mixer to cream together the coconut oil, almond butter, maple syrup and sugar until smooth.  Beat in the flax egg and vanilla and mix on low/medium until well combined.

Slowly add the dry ingredients to the wet until fully combined and a dough forms (it will be soft/sticky at first.  Chill dough 20-30 minutes (before rolling into balls and dipping in cinnamon sugar).

Once dough is chilled and able to be rolled into balls, combine cinnamon & sugar in a small bowl.  Form dough 18-20 balls and roll each one gently in the cinnamon sugar topping.   Place on cookie sheet 2" apart (bake 2 batches if necessary.)  Flatten each ball just a bit (as pictured in post) using your hand or parchment paper.  

Bake in the preheated oven for 11-13 minutes or until cookies are set and browning.  Allow cookies to cool on baking sheet 5-7 minutes (they're very soft at first) before carefully transferring to wire racks to cool completely.  Enjoy!  Store leftovers loosely covered at room temperature for 1 day, then refrigerate or freeze to keep longer.