The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Welcome Baby Chocolate Buckwheat Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 cookies


  • 2/3 cup wholegrain spelt flour
  • 2/3 cup wholegrain buckwheat flour
  • 50 g unrefined cane sugar
  • 1/4 tsp vanilla seeds
  • 1/4 tsp baking soda
  • 80 g butter
  • 4 TBSP water
  • dark chocolate
  • coconut flakes


  1. Preheat the oven to 180 °C.

  2. Add all ingredients into a food processor and pulse until they form a ball.

  3. Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.

  4. Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.

  5. Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.