1. Preheat the oven to 180°C
2. Add the rolled oats, ground hazelnuts, baking soda, salt and cinnamon to a mixing bowl and mix together.
3. Cream the vegan butter and brown sugar together in a separate bowl and then add the syrup and orange oil.
4. Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.
5. Add the almond milk and mix in. Check if you can roll some of it into a ball – it should be sticky enough to do so. It will still be crumbly and look almost as if it’s still too dry, but be fairly sticky to the touch.
6. Lightly flour a surface and rolling pin and roll out dough. Then use cookie cutters to make your desired shapes.
7. Place the cookies onto a lined baking tray.
8. Bake for 15 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.
9. Remove from the oven and allow to cool for a few minutes before transferring to wire cooling rack to cool completely and decorating.

Serve and enjoy!