Preheat oven to 350. Line a baking sheet with parchment paper.
Whisk together flour, cinnamon, baking powder and salt in a mixing bowl. Add maple syrup and oil and mix again, smashing lumps with a spatula, if needed.
*Update. It appears Lakanto has changed their maple syrup, making it slightly less sweet. To compensate in this recipe, you can add 3-5 drops liquid monkfruit, a dash of pure monkfruit extract, or 1-2 teaspoon golden monkfruit granules.
Let dough rest for 2 minutes to absorb liquids. If dough is too dry, add a little maple syrup. If too wet, add a little almond flour until a non-sticky dough is formed.
Use a standard 1 Tbs cookie scoop to form dough balls. Roll in cinnamon sugar.
Flatten with a spatula to a 2" circle. Sprinkle a little more cinnamon sugar on top.
Bake for 8-10 minutes until the edges are firm. *Keep an eye on them so they don't burn*
Notes
Disclosure: As an Amazon Associate and Lakanto affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Lakanto Maple Syrup available here (Enter code PRETTYPIES at checkout for 20% off)Granulated Monkfruit available here(Enter code PRETTYPIES at checkout for 20% off)To sub the maple syrup, use my donut hole recipe where you can use any granulated sweetener + flax. Add ½ teaspoon baking powder to the dough and bake as directed above.To store: Keep in a glass container at room temp for 3-5 days, or freeze for 1-2 months in an airtight container.