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
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!