Preheat the oven to 350 degrees.
In a large bowl, mix the almond flour and date sugar. Be sure to break up any lumps in the almond flour or date sugar before measuring - you can use a sifter if you have one! I just use a fork and make sure there are no large clumps in the mixture.
Add the cinnamon, applesauce, and vanilla extract, and stir to combine into a thick dough. I start mixing with a spatula or spoon, then use clean hands to squeeze/mix the dough and make sure everything is incorporated.
Portion about 2 tablespoons for each cookie, roll it into a ball, and roll it in the cinnamon + date sugar mixture before pressing them gently with your hands to get them into a circular, even shape on the baking sheet.
Bake the cookies for 20 minutes, then let them cool on the pan for 10 minutes before carefully removing.
Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
