Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Combine the topping ingredients in a shallow dish and set aside.
In a large bowl, combine the flour, cream of tartar, baking soda and salt.
In a second bowl, stir together the sugar and coconut oil. Add applesauce (preferably room temperature) and vanilla and stir to combine.
Add dry ingredients to wet ingredients and mix until the dough forms. Don't over mix so they don't become tough, but if the batter is too dry or stiff, add 1 tablespoon at a time of the milk substitute until the it has a cookie dough consistency.
Using a mini cookie scoop, roll out small balls and roll in the cinnamon sugar. Place on baking sheet and using a glass cup, press down to flatten a bit (they'll continue to flatten in the oven so don't press down too much).
Bake 10-12 minutes or until lightly golden brown. The cookies will be soft but become firmer as they sit out and cool. Once they've firmed up a bit, transfer to cooling rack to finish cooling.