Buckwheat, oat, hempseed - chocolate chip cookies

When you are feeling a little blue or you simply just want some crispy and chewy cookies these are the ones to make.

As always it's a recipe I made up along the way and luckily it turned out in my favor. The nice thing is you can exchange the tahini for peanut butter, the chocolate for cacao nibs, the hemp seeds for walnuts or hazelnuts. Really its what your in the mood for on that particular day you decide to bake these. Also you can feel good about the fact that your using oats and buckwheat flour as they have higher nutritional value as regular plain wheat flour.

Ingredients list - 8-10 cookies

1,5 dl oats
1,5 dl buckwheat flour
1 tbsp tahini
1/2 dl hemp seeds or finely chopped hazel or walnuts
60 grams dark chocolate or purely cacao nibs
1 dl palm sugar or agave or unbleached cane sugar*
1 dl coconut oil
pinch of salt
1 tsp baking powder
1 egg

* I prefer to use palm sugar for it's nutritional value and because it had a lovely caramel-ish flavor and smell.

1. Pre heat your oven to 180 degrees C. 
2. In a mixing bowl add the egg and sugar and coconut oil till your left with a smooth paste. 
3. Mix all the dry ingredients minus the nuts and chocolate, and to the paste. 
4. Add the tahini and the nuts. 
5. Chop the chocolate into the size you prefer - I like both small and large chunks so I chop it roughly. 
6. Add the chocolate. 
7. Place some baking paper on a oven tray and then using 2 spoons scoop out the cookie down and place on the baking tray. Make sure you leave space between each scoop as they will melt own into puddles. 
8. Bake in in the middle of the oven for about 10-13min.