Preheat the oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine the almond flour, baking soda, xanthan gum, cinnamon, and salt. Set aside.
In another mixing bowl, add the butter and sweetener and beat using a hand mixer on medium-high for 5 minutes or until pale yellow and fluffy.
Add the vanilla extract and egg and beat until they come together. Then, add the dry mixture and beat until no dry ingredients are left.
Combine the coating ingredients in a small mixing bowl. Then, scoop the cookie dough and roll it into 12-14 even balls, which you roll in coating mixture and place on the prepared baking sheet, leaving space to spread in between. Refrigerate for 10 minutes.
Bake for 13-15 minutes or until spread and small cracks appear on the top. Leave to cool down on the baking sheet for 10 minutes. Then, transfer onto a cooling rack using a spatula to cool down completely and serve.