Preheat oven to 350F and line baking sheet with parchment paper.

In a large bowl, use a hand mixer to beat together chocolate hazelnut spread, coconut sugar, and egg.

Once combined, add in almond flour and vanilla.

Using a spatula, fold in chopped hazelnuts and chocolate chips. I leave a few out so I can put some on the top of the cookies.

Roll in balls and then flatten onto cookie sheet. These cookies do not spread much.

Bake for 12-14 minutes. Let cool completely before sprinkling with sea salt and eating.