Just by the way, this super cute mug is from Trgovina Popolna Dekoracija. 

1/2 cup coconut oil (solid, but room temperature)

1/2 dark muscovado sugar*

1/4 cup natural cane sugar*

1/2 teaspoon vanilla extract

1 cup super fine brown rice flour**

1 cup fine hazelnut meal (flour)***

1 teaspoon cinnamon 

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 heaped teaspoon xanthan gum

1 dark chocolate bar - chopped into small pieces

1/2 cup chopped skinless hazelnuts

fleur de sel for sprinkling

In a large mixing bowl, cream together the sugars, coconut oil and vanilla until light and fluffy. In a smaller bowl mix together all of the dry ingredients and pass them through a sieve, so they're all very well combined - don't skip this step. Combine the two and mix until you get a soft cookie dough. Mix in the hazelnuts and chocolate pieces. Put it in the fridge for 30 minutes. Once the dough has rested, preheat your oven to 180ºC/350F. Using an ice cream scoop, scoop out your cookies onto two parchment lined baking sheets. Flatten them with the back of a measuring cup (or your hand), sprinkle with fleur de sel and bake for 15-17 minutes. They shouldn't be set, just golden brown around the edges. Let the cookies cool for at least an hour so they harden up. Enjoy with a cup of espresso. This isn't optional, seriously. 

* You could use regular sugar or all natural cane sugar, but they won't be nearly as chewy