In a small bowl, mix together the almond flour, coconut sugar, coconut flour, cocoa and salt. Add in the melted oil and apple sauce and use your hands to mix until it forms a cookie-dough-like ball.
Line a large, microwave-safe plate with parchment paper and press the cookie dough out into a very thin (1/10 inch) circle. I find using another piece of parchment to press it out makes it easier!
Microwave the cookie until the edges darken and the top feels a little bit crispy, about 1 minute-1 min 15 seconds. I recommend checking it after a minute to make sure it doesn't burn. Place into the refrigerator for 15-20 minutes to let the cookie get crunchy.
While the cookie chills, microwave the cream cheese for 3-4 seconds, just until soft. Mix together with agave and vanilla.
Toast the bread and then divide the cream cheese mixture on each, spreading out thinly. Drizzle the hazelnut butter over top.
Crumble the now-crispy cookie and sprinkle the crumbles over the bread. *
*Cookie stays crispy in the refrigerator for a few days, so you can totally make the full batch and only eat one toast at a time!