In a small bowl, whisk the eggs until frothy. In a large mixing bowl, combine the hazelnut butter, coconut sugar, sifted cocoa powder and eggs (or pre mixed flax eggs). Mix very well until fully incorporated.
Place golf ball sized cookie dough on a lined baking tray. Press down on each cookie gently with a fork. Sprinkle sea salt over the cookies and place in the oven. Bake in the oven for 7-10 minutes, or until just golden brown. Remove from the oven (cookies should still be soft) and allow to cool completely on the tray. Cookies will firm up.
Even though the cookies may seem undercooked, they firm up quite well and maintain a chewy texture * If you use almond butter, add an extra egg. Do not use sweetened packaged nut butters as they won't form.