Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, ground hazelnuts, brown sugar, granulated sugar, baking soda, and salt.

In a medium bowl, combine the melted coconut oil, almond milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.

Fold in the vegan dark chocolate chips until evenly distributed.

Scoop approximately 2 tablespoons of dough per cookie and place on the prepared baking sheet, spacing them 2 inches apart.

Lightly press the chopped hazelnuts onto the top of each dough ball.

Bake for 10 to 12 minutes until the edges are set and slightly golden.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.