Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a large bowl combine the quinoa flour, Gluten Free flour mix, cocoa, baking powder, baking soda and salt.
Add the slivered almonds and dark chocolate chunks and stir.
In stand mixer cream the vegan butter and the cane sugar.
Add the eggs and beat on medium speed until smooth.
On low add the vanilla and hazelnut extracts.
Add the dry ingredients to the wet and beat on low until combined.
Remove dough from bowl and place on cookie sheet.
To spread the dough into a log shape I have about a tablespoon of tapioca starch on hand and dip my hands into the starch to prevent the dough from sticking.
Bake in oven for 20 minutes.
Remove from oven and let cool for 8-10 minutes until the dough is cool enough to handle.
With a sharp knife cut into log shapes.
Flip each piece carefully onto its side.
Bake an additional 10 minutes.
Let cool before removing from cookie sheet and store in a container.