Preheat oven 375 degrees F. Line two cookie sheets with parchment paper and set aside.

In bowl, cream butter and sugar. Add vanilla and egg, stir to combine.

In separate bowl, whisk almond flour, brown rice flour, salt, baking soda, cardamom and lemon zest.

Add dry ingredients to creamed butter and sugar mixture, stirring until incorporated. Note: The dough will be a little sticky.

Divide dough into 24 small golf-ball-sized pieces, about 1-in. each. Roll into balls. Note: Wet hands slightly if dough is sticking to hands.

In small bowl combine coating ingredients. Roll dough ball into cinnamon-sugar. Place dough balls on prepared cookie sheet and flatten with palm. Continue with remaining dough.

Bake cookies 10-12 minutes until golden brown.

Remove baking sheets from oven and let cool on pans. Cookies will firm once cooled.