In a bowl, mix flax with water and set aside for a few minutes to thicken.
Combine almond flour, salt and cinnamon in a mixing bowl.
Add monk fruit, oil and vanilla to the flax mixture and whisk together. Pour wet over dry and mix well.
In a small bowl, stir together 1 Tbs monk fruit and ½ teaspoon cinnamon. Set aside.
Use a cookie scoop to make "holes" out of the dough. Roll each one smooth in your hands.
Roll each "hole" in the cinnamon "sugar" mixture to coat. ENJOY!
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Granulated Monkfruit {Use code PRETTYPIES at checkout for a 20% discount}Almond Flour click hereCoconut Oil click herePink Salt: here on AmazonMexican Vanilla: here on AmazonOrganic cinnamon & ground flaxseed from ALDITo store: Keep in an airtight container at room temp for about 1 week (I used a glass container), or refrigerated for up to 2 weeks/frozen for 2 months.Sweetener Swap: If you're not into low-carb, you can sub another granulated sweetener, like coconut sugar or maple sugar. Regular white sugar works, too.