Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking* mat and set aside.
Mix together cinnamon sugar coating in a shallow bowl and set aside.
Cream together coconut oil and sugar until smooth. Add applesauce (make sure it's room temperature) and vanilla extract and mix to combine.
Mix in flour, cream of tartar, baking soda, and salt until a thick and smooth dough forms.
Scoop cookie dough into balls and roll in cinnamon sugar mixture. Place on baking sheet. If you like flatter, crispy cookies, slightly flatten the cookie dough balls into discs.
Bake 11 minutes, until lightly golden and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for about 2 minutes, then transfer to a cooling rack.
Let cookies cool completely before eating for best results. Store leftovers in an air-tight container at room temperature, or freeze to be eaten in the future.
Notes
Follow gram measurements for best results.COCONUT OIL: It should be the consistency of softened butter. I find room temperature coconut oil works well. I don't recommend using vegan butter (read more in the FAQ's and tips section of the blog post).You can use unrefined coconut oil if necessary, but the cookies will have a slight coconut flavor.