Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla or peppermint extract and mix until smooth.
Add the cocoa powder, almond flour, hazelnut flour, salt and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chocolate chips. Use a cookie scoop to form cookies and place on a parchment-lined baking sheet; press down slightly. Place in the refrigerator for an hour if you want thicker cookies, otherwise, you can bake right away.
When youíre ready to bake, preheat oven to 350į F. Before baking, sprinkle with flaky sea salt, if desired. Bake for 10 min or until just set. Cool on wire rack, store in airtight container up to 1 week.
Note: can substitute almond flour if you donít have hazelnut flour.