Soak dates in almond or cashew milk for 1-2 hours. Drain liquid from dates.
Saute hazelnuts in coconut oil for ~3 minutes on the stove top, on medium-low heat.
Add toasted hazelnuts and the rest of the ingredients to a food processor - dates, cocoa powder, vanilla powder, and espresso powder.
Process until the ingredients are evenly combined {20-30 seconds}, using the "pulse" function.
Remove the cookie mix from the food processor and use a medium cookie scoop and your hands to form the mix into balls. Create a "criss cross" pattern with a fork to make a cookie shape.
Cookies will last chilled in the refrigerator for one week, and a few months if stored in the freezer.