In a medium bowl, pour boiling water over the dates and let it sit for 5-10 minutes. This will soften them.

In a small bowl, combine the flax meal with 2 tablespoons of water to create a "flax egg." Let it sit for 10 minutes.

In a medium or large food processor, process the soaked dates with a few tablespoons of "date water" (the water that was used to soak the dates in). Scrape the sides as needed. Keep processing until it forms a smooth paste. Add in the avocado oil, applesauce, yogurt, flax egg, sugar, salt, and vanilla and process until smooth.

If your food processor is full at this point, transfer to a large mixing bowl and use a whisk. Otherwise, continue in the food processor. Add in the baking powder, baking soda, almond flour, whole wheat flour, and all purpose flour until a thick batter is formed.

Transfer the batter to a sheet of plastic wrap. Wrap the dough and refrigerate for 1 hour (separating in to 2 wraps makes it easier).

Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.

Transfer the dough to a floured surface (all purpose flour). It may be a bit sticky, so keep rolling the dough in flour until it doesn't stick to your working surface. Flour a rolling pin and roll the dough so that it is about ⅛ inch thick. Cut out with cookie cutters or the top of a cup. Transfer to the prepared baking sheet and sprinkle with more cane sugar (optional).

Bake for 9 minutes (or more if you like them crispier) and cool on a cooling rack (or eat right away). Enjoy!