Bake the hazelnuts in the oven at 350 F/180 C for 10 minutes.

Coarsely chop them when cooled.

Keep the oven heated at this temperature.

Whisk together the flour, salt, baking powder and cocoa powder.

In another bowl, beat the eggs lightly.

Add the olive oil and sugar to the eggs and stir together.

Add the flour mixture and hazelnuts and stir together until just combined.

Scoop the cookies onto a parchment lined baking sheet in 1 tablespoon sized heaps.

Press down the tops just slightly.

Bake for 10-12 minutes. Turning the pan halfway through.

Let cool and enjoy within 1 week. Keep the cooled cookies in a covered container to keep fresh for week long snacking.