In a large bowl, combine the almond flour, honey, olive oil, vanilla extract, baking soda, and salt. Mix until a soft dough forms.

Make a small well in the batter. In the well, add the cocoa powder, sugar, cinnamon, and oil for the chocolate swirl. Stir together, then stir it into about 1/4 of the vanilla dough.

Gently swirl this layer of chocolate dough back into the remaining vanilla dough, folding just a few times to create a marbled effect. Do not overmix.

Place the dough in the freezer for 15 minutes to firm up.

Preheat the oven to 350 degrees Fahrenheit.

After 15 minutes, remove from the freezer. Scoop small portions of dough and roll into balls. Place on the prepared baking sheet. Lightly dust the bottom of a glass with confectioners’ sugar and press down on each cookie to flatten, re-dusting the glass as needed to prevent sticking.

Prepare the crumb mixture in the same bowl or a disposable one: combine the potato starch, almond flour, coconut oil, and brown sugar. Mix until a crumbly texture forms.

Sprinkle the crumb mixture generously over each cookie. Bake for six to nine minutes, until the edges are lightly golden.

Remove from the oven and do not touch or move the cookies until they are completely cooled. They will firm up as they set. These can be frozen.