Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Mix all the dry ingredients in one bowl (except for roasted almonds): chopped roasted hazelnuts, coconut sugar, cacao powder, coconut flour, baking powder, gingerbread spice mix (optional).
Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet. Bake for approx. approx. 20 minutes.
Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
Drizzle cookies with melted chocolate.