Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

Combine tahini, melted coconut oil, and maple syrup in a mixing bowl. Stir in egg or applesauce until smooth.

In a separate bowl, whisk together flour, flaxseed meal, baking soda, salt, and cinnamon.

Pour the dry mixture into the wet mixture and stir until just combined. Refrigerate for 30 minutes.

For the filling, process softened dates into a sticky paste and mix in finely chopped hazelnuts.

Roll cookie dough into balls, create an indentation, fill with date-nut mixture, and seal.

Place on the baking sheet, spacing them 2 inches apart, and bake for 10-15 minutes.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.