Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
In a mixing bowl, stir together the dry ingredients: almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt. Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and stir until combined.
In a separate shallow bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
Place on prepared baking sheet about 2 inches apart. Flatten cookies slightly with your palm or the flat bottom of a glass. Bake for about 10 minutes, until golden brown.
Let cool for 10 minutes and then transfer to a cooling rack to cool completely.
Store leftover cookies in an air-tight container for up to 1 week.