Cream the coconut sugar and shortening together until smooth (this can be done with a spoon or a mixer). Mix in the vanilla extract.
In a separate small bowl mix the gelatin and water. Allow it to sit for about 30 seconds then add it to the other ingredients.
In another bowl, mix the dry ingredients together (not including the cinnamon sugar dusting).
Add the dry ingredients to the wet ingredients and mix well. It will be look a little crumbly and is also a bit sticky. For best results, refrigerate the dough for about 15-20 minutes to make it easier to work with.
Work the dough into a ball with your hands or using a piece of parchment paper.
Once a cohesive dough is formed, pull small pieces off of it (about 1/4 cup worth), form them into balls, and press them down to about 1/4 inches thick to form cookies (about 3 inches in diameter). Repair the cracks around the edges as needed.
Cover each one on both sides with the cinnamon and sugar mixture and then transfer to a parchment paper-lined baking sheet. Be sure to space them a couple inches apart as they will expand a little bit.
Bake on the middle rack at 350 degrees Fahrenheit for 18-20 minutes.
Allow to cool, then enjoy!
Storage- These will stay fresh in the fridge for 3-4 days in a tightly sealed container and will stay good for up to 3 months in the freezer.