Gluten-Free Snickerdoodles

In a medium bowl, cream together melted and cooled coconut oil and almond butter until smooth. Add in beaten egg and stir to combine. Add coconut sugar and vanilla extract and mix until smooth. In a separate bowl, whisk together almond flour, coconut flour, baking soda, and cinnamon. Combine wet and dry ingredients. Add almond milk to help everything mix thoroughly together. Scoop out 2-3 inch size amounts onto a lightly greased baking sheet and press down slightly to flatten. Sprinkle with coconut sugar and cinnamon. Bake for 12 minutes at 350 degrees. Let cool before serving!