160g butter or non-dairy spread (I used Olivani)
3/4 c coconut sugar or brown sugar
1 egg
1 tsp vanilla extract
1/2 c oats, ground in a coffee grinder to make flour
2 c buckwheat flour
2 tbsp cacao powder
1 tsp baking powder
1/2 tsp baking soda
1/3 c dark chocolate chips or 150g dark chocolate cut into chunks

Cream butter and sugar until pale and fluffy. Add in egg. Then mix in flours and dry ingredients. Lastly mix in the chocolate chips.

Wrap dough in cling film and chill in freezer for half an hour.

Preheat oven to 180C. Line 2 baking trays with baking paper.

Roll dough into 3-4 cm balls. Place 12 on each baking tray and flatten out. Bake to 10-12 minutes, rotating trays halfway through.

Cool on a wire rack.

Any dough you don't use can be rolled into balls and kept in the freezer for quick cookies when you want them. I made these cookies smallish and thick, but next time I'll try bigger and thinner. Buckwheat flour can be a little gritty in the mouth so I think a thinner, crispier cookie will suit it better.