In a large mixing bowl, combine the melted butter, coconut sugar, maple sugar vanilla extract, and room temperature egg. Stir until combined.
Add the baking soda, cream of tartar, sea salt, cinnamon, and coconut flour. Stir until combined. Add the maple syrup and tapioca flour and stir until the dough is smooth.
Refrigerate the dough for at least 30 minutes. Meanwhile, line two baking sheets with parchment paper and preheat the oven to 325°F. Combine the cinnamon sugar ingredients in a small bowl.
Once the dough has chilled, take tablespoon size pieces and roll them into balls. If the dough seems a little sticky, let it chill for longer. Roll the cookie balls in the cinnamon sugar then place them on the baking sheets. Leave at least 2" of space between each cookie since they will spread. Sometimes it helps to roll the ball around in the cinnamon sugar mixture then finish rolling it into a perfect ball once its coated in sugar to reduce its stickiness.
Flatten each dough ball slightly. Bake for 14-15 minutes. The cookies should flatten and be lightly browned around the edges.
Let them cool for 5 minutes on the baking sheets before moving them to a cooling rack to finish cooling. These cookies can be eaten fresh or frozen!