Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking powder, and a dash of salt.

In another bowl, cream together the palm oil shortening, raw cane sugar (or coconut sugar), and maple syrup until smooth. Beat in the egg and vanilla extract until well incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.

Shape the dough into balls, and roll each ball in the cinnamon-sugar mixture. Place on the prepared baking sheets and slightly flatten each ball.

Bake for 8-10 minutes, or until the edges begin to turn golden but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Assemble the Ice Cream Sandwiches:

Once the cookies have cooled, place a scoop of your favorite ice cream (vanilla or cinnamon would complement the flavors well) on the flat side of one cookie. Top with another cookie, pressing down gently to form a sandwich.

Optionally, roll the edges of the ice cream sandwiches in additional cinnamon sugar for extra flavor and crunch.

Freeze the assembled ice cream sandwiches for at least one hour to firm up before serving.