Add the ground almonds, coconut oil, agave, salt and egg to the food processor and blitz until you have a smooth, wet-ish dough.
Pat the dough into a ball pop it in the freezer for about 15 minutes. It might seem a little wetter than you think it should be but as long as its not properly sticking to your hands you're good to go.
Combine the cinnamon and coconut sugar in a bowl.
Take the dough out of the freezer and break small amounts off and roll them into balls. Mine were somewhere in between the size of a ping pong ball and a golf ball.
Dip each ball into the cinnamon sugar to coat it and lay them out on a baking sheet lined with parchment paper.
Press each one to flatten the top a little, still leaving them nice and thick.
Bake at 180°C for about 15 minutes until they're a toasted golden colour and have swelled a little and started to split