Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the maple syrup, milk and vanilla and mix well.
Measure out the ground almonds, gluten-free flour and baking powder and mix well.
Add to the bowl and mix well.
Place the cinnamon and coconut sugar on a plate and mix well.
Take a small amount of the cookie dough and roll it into a round ball.
Roll the ball of cookie dough in the cinnamon and sugar mixture until completely coated.
Use your hands to flatten the ball so that you get a round patty.
Place on a baking tray lined with greased baking paper.
Repeat until the rest of the mixture is used up – you should be able to make 15 cookies.
Bake in oven for 15 minutes until golden brown.
They will be slightly soft when you remove them from the oven – leave to cool completely to let them harden.
Keep in an airtight container for up to a few days.
