A twist on your typical oatmeal raisin cookies. These cookies swap oats for buckwheat flakes, which add a lovely rich and nutty flavor. They're crispy, buttery, and soft... basically everything you could want in a cookie!
Preheat your oven to 350 F. In a large bowl, add the buckwheat flakes, almond flour, coconut flour, salt, baking soda, and cinnamon. Mix well with a spoon.
Then add in the grapeseed oil, almond butter, maple syrup, and vanilla extract to the same bowl. Mix until a smooth batter forms.
Lastly, add in the raisins. Then, form the dough into balls and place on a parchment lined baking sheet. The cookies will spread out a little, but not that much. Let cook for 10 to 12 minutes. 10 minutes if you like your cookies to be a bit more doughy on the inside. Bon appétit!