• Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
• In a large bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.
• Roll the dough into 15 balls, about 2 inches in diameter each. Place 2 to 3 inches apart on the prepared cookie sheets.
• Place the pan(s) in the oven and bake 3 minutes, then remove and use a flat bottomed and a piece of parchment paper to press down to about 1/2 inch thick.
• Return to the oven and bake another 12 to 15 minutes, until just barely firm to the touch. Remove and let cool completely on the pan. Set aside the largest of the cookies for the crumble.

Frosting

• In a large bowl, beat the cream cheese and butter together until smooth. Add the sweetener and beat until well combined, then add the cream and vanilla and beat until smooth.
• Transfer to a piping bag with a round tip (or simply cut the very end from a piping bag to create a hole) and pipe onto 14 of the cookies in a spiral pattern.
• Take the large cookie and crumble it with your fingers into a small bowl. Sprinkle the crumbs overtop the frosted cookies.