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Preheat your oven to 350F while you prepare your cookie dough.
In a large bowl, mix together hazelnut butter and coconut sugar until smooth. Add flax egg, cacao powder, baking powder and vanilla extract and fold gently with a spatula until combined.
Sprinkle in vegan chocolate chips and hazelnuts, folding in until evenly disributed, then form balls of dough using a cookie scoop (or, approximately 1 ½ tbsp of dough).
Place dough onto a lined baking sheet and lightly press down to flatten a bit. Cookies will not spread much when baking. Bake for 10-13 minutes, until tops are golden and edges slightly crisp. Let cool and enjoy.