Gluten Free Chocolate Hazelnut Cookies

Preheat oven to 350ºF.

Mix together chickpea flour, quick oats, baking powder, salt, and brown sugar in a stand mixer on low. Add light brown sugar, butter, and chocolate hazelnut spread. Mix on low speed until well incorporated. Add egg, milk, and vanilla extract and mix until just combined. Fold in chocolate chips and hazelnuts by hand.

Scoop about a tablespoon of dough onto a nonstick baking sheet or parchment-paper-lined baking sheet, spacing them at least 1 inch apart. Flatten each round slightly with the palm of your hand until it forms a 2cm thick disk.

Bake for 13–15 minutes until edges are browned.