Mix the topping of sugar and cinnamon and set aside.
I have a salt shaker that I keep this mixture in and it sprinkles very easily.
Prepare the 'egg' and set aside.
Cream the sugar with the dairy free butter, with a Hand Mixer until it is light and fluffy.
Add the baking soda, baking powder, nutmeg, salt, almond milk, vanilla and prepared egg replacer or flax egg.
Add the flour and mix well.
Use a Cookie Scoop and make 1" to 1-1/2" balls.
Only put about 6 to 8 on a cookie sheet and 2" apart. They really spread.
Flatten slightly with the bottom of a glass.
Bake at 375° for 7 minutes.
Do not overbake because you want them nice and soft-ish on the center.
Immediately sprinkle the cinnamon sugar mixture over the hot cookies.
Remove from pan to a wire rack to cool.