In a large mixing bowl, combine your almond butter, brown sugar substitute, baking soda, egg and cinnamon and mix well. Cover and refrigerate for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, combine your cinnamon and sweetener.
Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
Bake the cookies for 10-12 minutes, or until just done. Remove from the oven and allow to cool completely.
Notes
TO STORE: Cookies can be stored at room temperature, in a sealable container. They will keep fresh for up to 1 week. Store them in the refrigerator to keep them longer (2 weeks minimum). TO FREEZE: Place cookies in a ziplock bag and store in the freezer for up to 6 months.