Before I start I will say there are two keys to this recipe. They will be noted in all caps below 🙂
Soften the butter in the microwave for about 20 seconds.
In a large bowl, whisk together the butter, coconut sugar, egg, and vanilla.
Add the almond flour, arrowroot flour, 1 teaspoon cinnamon, baking soda, and salt. Whisk again until combined.
KEY 1: Chill the dough for at least 30 minutes.
While the dough is chilling, combine the monkfruit sweetener and remaining 1 tablespoon of cinnamon in a shallow bowl.
Once the dough is done chilling, preheat the oven to 350F.
One by one, scoop the cookie dough balls into the cinnamon-sugar mixture and roll them around to coat them.
Transfer the coated cookie dough balls to a baking sheet lined with parchment paper.
Bake for 10 minutes.
KEY 2: allow the cookies to cool completely on the baking sheet before you try transferring them to a cooling rack. Don’t you dare try transferring them right out of the oven. Give them 15 – 20 minutes to set and get their crispy edges.
Because we’re using monkfruit instead of “real” sugar, it gets absorbed into the cookie as it bakes.
Once the cookies have cooled, sprinkle them with the remaining cinnamon-sugar mixture.