Preheat the oven to 350 degrees.

In bowl 1, mix the almond flour, coconut flour, salt, baking soda, and cinnamon with a fork until well mixed.

In bowl 2, whisk the egg, vanilla, maple syrup, and olive oil together until well blended and the mixture thickens.

Pour bowl 2 into bowl 1 and whisk until everything is blended.

The way you add the toppings to these cookies can be done two ways. 1) You can either fold in the chocolate chips (or raisins..etc) into the batter OR 2) You can add them to the top of the cookies once they are on the cookie sheet (which is what I did because I wanted the fluffy cookie part to dominate)

Put the mixture into the refrigerator for 30 minutes.

Scoop out 1 Tbs sized balls of the dough (I used a 1 Tbs spoon) and place on a lined baking sheet.

Top each cookie with a pinch of cinnamon. (This is where I topped each cookie with chocolate chips, but if you already folded it into the batter then just add a pinch of cinnamon on top)

Bake the cookies for 10-12 minutes, until the edges turn a light golden brown, but the middles still look soft. Remove from the oven and immediately use a cookie spatula to put the cookies on a wire rack to cool. You don't have to let these cookies cool completely because these taste amazing warm. Makes around 20 cookies.