Preheat the oven to 175C. Line to baking sheets with parchment paper and set aside.

In a small bowl combine the flour, baking soda, baking powder, and salt.

In a separate bowl, whisk together the melted coconut oil, brown sugar, caster sugar and flax egg. Add the peanut butter and vanilla extract and stir to combine.

Gently fold the dry ingredients into the wet. Once fully incorporated stir in the chocolate chunks and chopped hazelnuts.

Scoop cookies onto the baking sheet (about 2 tablespoons per cookie), flatten slightly and sprinkle a little sea salt on each cookie. Bake for about 11 minutes until slightly brown on the edges. They will feel slightly underdone but will continue to harden while they cool.

Let cool 5 minutes on the baking sheet then transfer to wire racks to cool completely.

Combine all ingredients in a Vitamix. Start on Variable Speed 1 and work your way up to High. Blend for 2 minutes and voila, you have pistachio milk.

If you are not using a Vitamix, soak your pistachios and dates overnight in some filtered water first, and then proceed with blending all the ingredients together the next morning. You may need to strain your blended milk before pouring it into bottles, depending on how smooth you would like your finished products to be.