If you are following SCD, leave out the granulated sweetener (in step 7) and use a bit of cinnamon to lightly dust the cookies.If the dough is too soft to form balls, place it in the freezer for 10 minutes or so before shaping it into balls.
Whisk together the almond flour, baking soda, and salt in a bowl.
In a separate bowl, cream the butter, sweetener, and vanilla.
Add the flour mixture to the butter mixture and blend well. If the batter is a bit soft to handle, chill it for 10 minutes.
Line baking sheets with a nonstick mat, parchment paper, or another nonstick material.
Blend the ground cinnamon and maple sugar together in a shallow bown or plate. Use the palm of your hands to roll a tablespoon or so of dough into a ball. Roll the dough ball in the cinnamon mixture to fully coat. Place the dough balls on the cookie sheet, spaced about an inch (2.5 cm) or so apart, and flatten with the underside of a jar or glass, or with the palm of your hand.
Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
Store in a sealed container at room temperature for a few days or in the freezer for a few months.