Hazelnut Oatmeal Chocolate Chip Cookies

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Place the hazelnuts on the baking sheet and roast for about 8 minutes, or until fragrant. Cool slightly before grinding into meal with a food processor. Keep the oven on and use the same baking sheet for the cookies.
150 grams (1 cup) hazelnuts
In a large mixing bowl, whisk together the coconut oil, water, and vanilla. It won't combine, that's normal.
80 grams (⅓ cup) coconut oil, 2 tablespoons water or non-dairy milk, 2 teaspoons vanilla extract
Add the coconut sugar and whisk to combine. It will form a thick paste.
150 grams (¾ cup) coconut sugar
Add the hazelnut meal, oats, flour, baking soda, and salt. Stir with a wooden spoon or spatula until just combined - a few streaks of flour are fine.
100 grams (1 cup) rolled oats, 150 grams (1 cup) light spelt flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
Add the chocolate and fold in to evenly incorporate.
100 grams (½ cup) dark chocolate, chopped
Use a spoon or cookie scoop to drop 16 even scoops of cookie dough onto the prepared baking sheet. Flatten each slightly using the palm of your hand.
Bake in the preheated oven for 8-10 minutes, or until lightly golden in colour. Cool on the sheet for ten minutes before removing and cooling fully on a wire rack. Store in a sealed container for up to five days, or freeze up to three months.