1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside.

2. Add the hazelnut butter, sugar, oat milk, and vanilla extract to a large bowl and mix until well combined. Add the flour, baking powder, and salt and fold/mix in (e.g., with a rubber spatula) – the dough will be quite thick. Use a small cookie scoop* or teaspoons and place about 15 dough portions (with a bit of space in between) on the prepared baking sheet. Flatten the dough portions slightly with a fork – this will also create a nice pattern on top of the cookies.

3. Bake the cookies for about 11-12 minutes. Take them out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let them cool down completely. Store the cookies in an airtight container at room temperature – they should be good for at least 4-5 days.