A vegan treat that uses raspberry jam to sweeten these moist, tart, chocolaty gems. It's hard to go wrong with the raspberry chocolate combination, and when combined with the light, nutty flavors of buckwheat, you're in for a real treat. These are almost like oatmeal cookies, but better.
Preheat the oven to 350 F. Then, In a large bowl, mix the buckwheat flakes, salt, and baking soda.
Next, add the almond butter and grape-seed oil. Mix until a crumb like mixture has formed.
Then add in the raspberry jam and brown sugar. Mix until smooth.
Lastly add in the chocolate chunks.
On a parchment lined baking sheet, place 1 inch balls of dough. The cookies will spread out a little, but not a ton. Cook for 11-13 minutes. Let cool and enjoy. Bon appétit!