Choc-Chip Buckwheat Cookies


Adapted from a much-loved recipe (best made using Eat Naked honey & nut butter)


  • 115 g stoneground buckwheat flour
  • ¼ tsp baking powder
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • 40 g sunflower seeds, ground
  • ¼ cup extra virgin olive oil
  • ¼ cup Eat Naked Honey
  • 2 Tbsp Eat Naked Peanut Butter
  • 40 g good quality dark chocolate, chopped



  1. Preheat your oven to 180˚C. Line a baking sheet with baking paper.
  2. Mix together the buckwheat flour, ground sunflower seeds, cardamom, cinnamon, baking powder, and salt in a medium mixing bowl.
  3. In a separate little bowl mix together the olive oil, honey, and peanut butter. Whisk together to make a paste.
  4. Add the wet ingredients to the dry ingredient bowl, and fold until just combined. Add in the chopped dark chocolate.
  5. Cover the bowl and rest in the fridge for 10-15 minutes. When ready, scoop out the mixture using a tablespoon and roll into small balls. Place onto the baking tray and press down lightly to flatten.
  6. Bake for 10 minutes (rotating the tray after 5 minutes), until the cookies are browned. When done remove from the oven and allow to cool completely. The cookies will harden up as they cool down.
  7. Eat immediately, or store in an airtight container for up to 5 days.


Credit for this recipe goes to VIP Kirstin Mapstone.

2017-09-26T19:53:08+00:00 Comments Off on Choc-Chip Buckwheat Cookies