In a large mixing bowl, combine almond flour, coconut flour, and baking soda, stirring until well blended. Next, pour in the melted butter, maple syrup, and vanilla extract. Mix together until a thick dough forms.

If the dough is too sticky to work with, cover it with plastic wrap and refrigerate for about 10 minutes.

In a separate bowl, whip together softened butter, coconut sugar, and cinnamon until smooth and creamy.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place chilled dough between two sheets of parchment paper and roll out to about 1/4 inch thick.

Transfer half of the cut cookie circles onto the prepared baking sheet. Spoon a small dollop of filling into the center of each, and place the remaining cookie circles on top, gently pressing the edges to seal.

Bake for 14-16 minutes, or until edges are lightly golden. Let cool for a few minutes before transferring to a wire rack.

Allow cookies to cool completely on the wire rack.

In a mixing bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Once cookies are cooled, generously drizzle the frosting over each cookie.

Give the frosting a few minutes to set before serving.