Preheat the oven to 350°F (180°C, or gas mark 4).

Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, use an electric mixer to cream together the nondairy butter and Sucanat until light and fluffy, about 2 minutes.

Stir in the vanilla, hazelnut, and chocolate extracts.

Add the flour, salt, and baking powder, and beat until combined.

Scrape the sides of the bowl as needed.

Using the electric mixer, mix in the halved hazelnuts and nondairy chocolate chips.

Add the nondairy milk until the dough is moist enough to stick together when pinched.

Divide the dough into 12 equal portions (about 1½ tablespoons or 32 g each).

Place on the prepared baking sheet, leaving 1 inch (2.

5 cm) between each cookie.

Flatten slightly, as they don’t spread much while baking.

Bake for 10 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.