Add rolled oats to a food processor. Process until it resembles a coarse flour. Add the almond flour, coconut oil, maple syrup, almond butter, vanilla extract, dates, and ½ tsp ground cinnamon. Process until it comes together (it should form easily into a ball when pressed between your hands).

In a small shallow bowl, whisk together ¼ cup granulated sugar and 1 tbsp ground cinnamon. Take ~2 tbsp of dough and roll into a smooth ball. Roll around in the cinnamon-sugar mixture to fully coat. Transfer to a parchment-lined plate. Repeat with remaining dough.

Store the snickerdoodle bites in an airtight container in the fridge for up to 2-3 weeks. Enjoy!