Add the almond flour, oat fiber, gelatin, baking powder, xanthan gum and cinnamon to a mixing bowl and whisk until well combined, then set aside.
In a separate bowl, add in the butter, allulose and brown Swerve. Mix using a hand mixer until it’s well combined, then add in the egg and vanilla extract. Continue mixing for another minute or so, then mix in the dry ingredients. Refrigerate the dough for 30 minutes, so it will be easier to scoop and hold it’s shape.
Preheat your oven to 350F. Mix together, the Swerve granular and cinnamon in a bowl and set aside.
Using a cookie scooper, scoop out the dough and using your hands, roll it into a ball. Then drop it into the cinnamon mixture and roll it around till all sides are well coated. Place on a baking sheet lined with parchment paper spaced a few inches apart (because they will spread a little).
Gently press the tops with your fingers, to flatten them out a little. I like mine on the thinner side, but if you prefer them thicker, don't flatten them out as much.
Bake the cookies for 10-11 minutes or until the tops just started to turn golden. If you make larger cookies, be sure to cook them a little longer, maybe 13-15 minutes instead. Allow to cool completely before serving. Store in an airtight container at room temperature for a few days.
The batch made 20 cookies - each serving is 2 cookies.