In a large bowl, mix the grated apple, apple sauce, coconut oil, honey and vanilla extract.
In a separate bowl, mix the almond flour, coconut flour, flaxseed meal, cinnamon, baking soda and salt.
Using a rubber spatula, gently mix the wet and dry ingredients together just until combined. Do not over mix.
Cover bowl and refrigerate dough for 30 minutes.
Preheat oven to 350°F and line a cookie sheet with parchment paper.
For each cookie, spoon about 1½ tablespoon of the chilled dough onto the prepared baking sheet, placing each 2-inches apart (I use a medium cookie scoop). Flatten each cookie slightly with the palm of your hand, then sprinkle the top with ground cinnamon.
Bake for 15 minutes or until the top and bottom start to turn brown. Set sheet on a wire rack to cool.