Preheat the oven to 350°F (175°C).

In a large bowl, whisk together hazelnut flour, coconut flakes, baking soda and salt. Set aside.

In a small bowl, mix together honey, coconut oil and vanilla extract. Add wet ingredients to the hazelnut flour mixture and mix well. The mixture should be thick.

Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat. Flatten the cookie dough balls.

Bake for 8-10 minutes, or until golden brown. The cookies will be quite fragile as they come out of the oven, so cool for 5-10minutes on the baking sheets first, and then transfer onto wire rack to cool completely.

Store the cookies in airtight container in the fridge.