1.   Preheat oven to 360 F or 180 C. Place a sheet of parchment onto a cookie sheet

2.   To a mixing bowl add the butter and granulated sweetener. Cream the butter by whisking for 2 – 3 minutes, until butter and sugar are well combined and butter is pale

3.   In a small bowl, using a fork, whisk the eggs to combine yolks and whites. Add the vanilla, and whisk to combine. Pour egg mixture into butter mixture. Whip to combine

4.   Place a fine wire mesh sieve over the bowl. To the sieve add the dry ingredients: the almond flour, coconut flour, glucomannan, cream of tartar and salt. Pass through sieve. Fold the sifted dry ingredients with egg mixture until well-combined, but do not over mix

5.   Place the soft cookie dough onto cling wrap, flatten, and wrap the dough. Refrigerate to chill for about 1 hour

6.   Make the cinnamon sugar by combining the granulated sweetener and cinnamon in a bowl

7.   Weigh a 20 g (which is about 1 tbsp) scoop of dough. Roll cookie dough into a ball and then roll the cookie dough ball in the cinnamon sugar and place the coated dough ball onto the parchment lined cookie sheet, leaving room between the balls. Repeat until all the dough has been rolled into balls and coated. Gently press down on the dough balls to flatten

8.   Place the cookie sheet into the middle position of your preheated oven and bake for 10 minutes. Remove from the oven and let the cookies cool for a few minutes before carefully transferring the cookies onto a wire cooling rack. Let cool to room temperature. Enjoy!