Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
Add almond flour, coconut flour, baking soda, cinnamon, and salt to a mixing bowl and whisk until thoroughly combined. Be sure to whisk out any pesky almond flour lumps.
In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla. Mix until well combined.
Add wet ingredients into the dry ingredients and mix with a rubber spatula. The mixture will come together in a ball when mixed. Place in the fridge to chill for 5 minutes.
Scoop 1 Tbsp.-sized mounds of cookie dough onto the baking sheet. Once all cookies have been portioned out, place the entire baking sheet in the freezer to sit for 5 minutes.
Meanwhile, add coconut sugar to a small bowl.
After 5 minutes, remove your cookie dough from the freezer and roll into balls. Roll each ball in the coconut sugar, and then place the balls back on the baking sheet. Freeze cookie dough for another 10 minutes.
Remove cookies from the freezer, and press the back of a fork into the top. Press the fork in the opposite direction to create a cross-hatch pattern.
Bake cookies for 9 minutes, then remove from oven and allow them to cool on the baking sheet.