Preheat oven to 355℉ and line baking sheet with parchment paper.
In a medium bowl, combine the almond flour, oat flour, cream of tartar, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, cream the coconut sugar and coconut oil together. Once combined, add egg and vanilla. Mix until well combined.
Add half of the dry ingredients to the wet and combine. Add the remaining flour to the mix. Once almost all of the dry ingredients are incorporated, add in the tapioca flour and combine. You should be left with a thick and soft dough.
Place your dough in the fridge for 15 minutes or until it becomes stiff and cold.
While your dough is chilling, combine the cinnamon and sugar for the sugar coating and set aside.
Once your dough is chilled, take a cookie scoop or 1 tablespoon to form balls of dough. You want the dough balls to be small as they will spread. Then roll in your cinnamon sugar coating evenly. Place on lined cookie sheet allowing room for spreading, about 1 inch apart. Gently push down slightly to ensure even cooking. *If your dough is sticky, place back in the fridge. If it is not chilled enough, your dough will go completely flat.
Bake for 7-10 minutes. You'll know they are done when the edges are golden brown and soft in the middle.
Once out of the oven, immediately sprinkle remaining cinnamon sugar coating on hot cookies.
Let cookies cool on the sheet for 2 minutes before transferring to a wire-rack to cool completely.
Store in a cool place. Since the cookies are made with coconut oil, they will go soft in a warm climate.