Preheat oven to 350F. In a bowl, add the coconut oil, maple syrup, vanilla, and liquid stevia.

In a separate bowl, combine the almond flour, baking soda, and salt.

Optional: If using macadamia nuts, add them to a food processor and pulse until coarsely ground.

Mix the wet ingredients until well combined.

Add the wet ingredients to the dry ingredients and combine well to form a dough mixture.

Optional: If using macadamia nuts, add them in here.

Create the topping by combining the cinnamon and erythritol in a small metal bowl or ramekin.

Roll the dough into balls, dip them in the cinnamon mixture, and place on a Silpat. Use the bottom side of a mason jar (greased if needed) to flatten the balls — this gives them that classic "cracked" snickerdoodle look.

Repeat for all of the cookies. Make sure they are relatively spread out, but they will not spread too much.

Bake for 9–10 minutes. They will look undercooked at first, but they'll firm up once out of the oven.

Let cool and serve!