These cookies are pretty serious about themselves and they are seriously good cookies!

Makes 24 cookies

185g butter or non-dairy spread
3/4 c coconut sugar
1 tsp vanilla extract
2 1/2 c flour (I used white and wholemeal spelt)
1 tsp baking powder
1/2 tsp salt
1/2 c activated buckwheat groats
1/2 c cranberries
1/2 c chopped hazelnuts
1 c dark chocolate chips or chunks

Preheat oven to 180V. Line 2 bnaking trays with baking paper.

In a large bowl cream the non-dairy spread/butter and sugar until smooth and creamy. Mix in vanilla. Sift in dry ingredients and mix in. Fold in buckwheat, cranberries, hazelnuts and chocolate.

Roll into balls and place onto your trays evenly spread apart. Press down each ball to form a cookie shape.

Bake for about 12 minutes until light brown on the bottom. Rotate the trays halfway.

Leave to cool for 10 minutes then transfer to a wire rack to cool completely and crisp up.

Store in an airtight container.