Preheat the oven to 350F/180C and line a baking sheet with parchment paper.

Place the hazelnuts on the baking sheet and roast for about 8 minutes, or until fragrant. Let them cool slightly before grinding into a coarse meal.

In a large bowl, combine the ground hazelnuts, oats, flour, coconut sugar, chocolate chips, baking soda, and salt.

In a smaller bowl, mix the coconut oil, maple syrup, mylk, and vanilla. Whisk it well with a fork until it turns into a lighter, more viscous liquid. This shouldn't take more than half a minute.

Add the coconut oil mixture to the dry ingredients and stir until everything is incorporated. I used my hands to make sure it was well mixed. You might have some issues with chocolate chips not wanting to stay in the dough, but just stick them into the cookies once they're on the baking sheet.

Use a spoon or ice cream scoop (mine was a #3 size) to drop even amounts of cookie dough onto the prepared baking sheet. Flatten them slightly with your hands.

Bake in the preheated oven for 8-10 minutes, or until golden in colour. Cool on the sheet for ten minutes before removing and cooling fully on a rack. Store in a sealed container for up to five days, if they last that long.