Preheat oven to 350 degrees Fahrenheit. 

To a small bowl, add ground flaxseed and three tablespoons filtered water. Set aside. This will be your flax “egg.” 

Mix together the flour, oats, baking soda, cinnamon, and salt in a mixing bowl. Set aside.

Cream together the almond butter, tahini, and date sugar in the bowl of a mixer. Slowly add the two tablespoons of water and mix. 

Add your flax egg, date syrup, and vanilla extract. Mix to fully incorporate.

Next, slowly add the bowl of the dry ingredients by adding a little at a time and using your mixer to fully incorporate before adding the next bit. 

The batter will be stiff. Use your hands to fully combine all ingredients. 

Using your hands, roll the dough into 12 cookies. Each cookie will be about one and a half tablespoons. Press down on each cookie lightly to make them half an inch thick. 

Bake for 12 minutes. Let cool.