- ¼ cup honey
- 2 tablespoons coconut oil, melted
- 2 tablespoons almond butter
- 2 teaspoons vanilla
- ¾ cup rolled oats
- 1.5 tablespoons cocoa powder
- ¼ cup each: buckwheat, oat and whole wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons chocolate chips
- 2 tablespoons slivered or whole almonds, chopped and toasted
- Preheat the oven to 350 and line a baking sheet with a nonstick pad or parchment paper. Set aside.
- In a medium bowl, whisk together the honey, coconut oil, almond butter and vanilla.
- Add the next five ingredients (rolled oats through salt) and mix until just combined.
- Fold in the chocolate chips and almonds.
- Scoop a scant 2 tablespoons of dough per cookie to form 12 cookies. Flatten into a circle—they will not spread in the oven.
- Bake for 12-13 minutes, or until the tops look dry. Remove and let cool completely before serving or storing in an airtight container at room temperature for up to 3 days.
You can make these gluten-free by using all buckwheat and oat flour, but they will be slightly more crumbly with less of the soft-baked feel. You can also try using brown rice flour for a portion of these cookies (the same note about crumbliness still applies)—the total amount of flour just needs to add up to ¾ cup. If you only have whole wheat flour, feel free to use just that. These cookies are very forgiving when it comes to flour substitutions. I’ve also tried subbing olive oil for the coconut oil, but I got the best results by following the recipe as written.