Mix the dry ingredients in a medium bowl with a whisk.
In a small bowl mix honey, coconut oil, and vanilla extract. Combine both and mix well using your hands until you have a dough.
Cut the hazelnuts into small pieces using a large sharp knife.
Preheat oven to 350 degrees Fahrenheit. Spread out the dough evenly and thinly onto a parchment paper-lined baking sheet. It won’t cover the whole sheet. Make sure it is even and that the edges are not too thin (otherwise they will burn).
Bake for 12-14 minutes. Immediately cut them into small squares with a knife. Let it cool off for another 10-15 minutes. They become crispy when they cool off.
Save the cookies in an airtight container at room temperature for up to a week.