Place topping ingredients in a small bowl and stir until fully combined. Set aside
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside
In a large mixing bowl sift all the dry ingredients together until fully combined and no lumps are in the dry ingredients
Stir the eggs into the dry ingredients until fully combined and all the dry ingredients are moist. Add the melted butter and stir until fully combined
Add the oil and vanilla. Stir until fully combined and a moist dough has formed. Shape dough into a smooth ball and allow to sit at room temperature about 5 minutes so the coconut flour can absorb any extra moisture
Massage dough for 2 minute to make sure of the texture. The dough may be a little crumbly but should not be dry
Scoop dough 1TBS at a time onto prepared baking sheets. Keep scoops about 2 inches apart
Roll each scoop into a tight, smooth ball. Roll each ball in the cinnamon topping until coated. Place back onto baking sheets
Press coated dough balls out into a disc shape. If you want crispy cookies press out to thin discs. The thinner you press them the crispier they will be. Place in preheated oven Bake at 375 degrees 8-10 minutes or until golden on the edges
Remove from oven. They will be soft. Allow to cool in pan 10 minutes or until firm. Transfer to a wire rack and allow to cool completely. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week