Preheat oven to 350°, and line a baking sheet with parchment paper.

Pour the tahini, maple syrup, and cinnamon into a mixing bowl. Stir well to combine.

Stir in the oat flour and hazelnuts.

The batter will be very thick. Form into small balls, and then flatten into a cookie shape.

Place on the parchment paper, and press a slice of fig onto the top of each cookie.

Bake for 8 minutes, or 10 if you'd like them to be crunchy.

Once removed from the oven, let the cookies cool for about 10 minutes before enjoying.