Line a baking sheet with parchment paper and set aside.
In one bowl, whisk together the coconut oil, maple syrup, nut butter, vanilla, and dairy-free milk. Set that aside.
In another bowl, mix together the almond flour, coconut flour, salt, and baking soda.
Pour the dry ingredients into the wet ingredients, and then stir in the hazelnuts and chocolate chips.
Form into cookies and place on the baking sheet.
Bake for 10 minutes, until golden on top. Note, these will still look soft when you remove from the oven. That's ok. They will firm up once they cool, as you do want them to be crispy on the outside, and chewy on the inside! Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!