Preheat your oven to 350°F (175°C). This is crucial for ensuring your cookie bars bake evenly.
Line your 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal later. This will also prevent sticking.
In a large mixing bowl, combine the lightly beaten egg, melted and cooled butter or coconut oil, and pure vanilla extract. Whisk until well combined.
In another bowl, whisk together the almond flour, sugar-free brown sugar, baking powder, ground cinnamon, baking soda, and sea salt until well blended.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; we want the bars to stay tender.
In a small bowl, combine the sugar-free granulated sweetener and ground cinnamon for the topping.
Spread the cookie dough evenly in the prepared baking pan. Sprinkle the cinnamon-sugar topping evenly over the dough. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Allow the bars to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.
