Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper and set aside.
To a large mixing bowl combine your Sunflower Seed Butter (1 cup), Brown Sugar (3/4 cup), and Coconut Sugar (1/4 cup). Stir till well combined and smooth.
You can now add the Oat Milk (5 tablespoon) and then the Vanilla Extract (2 teaspoon). Mix till well combined and begin to add the Almond Flour (1 cup), Baking Soda (1 teaspoon), and Baking Powder (1/2 teaspoon). I used a wooden spoon to stir as the mixture get’s a bit tough, feel free to use your hands to form a ball.
Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time.
In another bowl combine the Ground Cinnamon (1/2 teaspoon) and Granulated Sugar (1/2 cup). Mix well and set aside.
Using a 1 1/2 tbsp. scoop, scoop out dough, and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional).
Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie. When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.
Bake for 11-12 minutes.
Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.