1. Preheat the oven to 375 degrees.

2. Blend the oats, buckwheat flour, coconut flakes, baking soda, salt and sugars in a food processor or blend. (Because this is a small recipe, you can even use your immersion blender with the mixing cup that comes with it!) Don’t blend it into smithereens. You want it combined and to break up the wholes, but to still have some whole oats in there.

3. Pour into a medium bowl and add the coconut oil and 2 tablespoons almond milk and stir until just combined. Squeeze the dough little with your finger and if it seems like it won’t hold together like a good little dough with a little pressing, add 1 more Tablespoon of milk and combine. Stir in the chocolate chips.

4. Using a mini ice cream scoop or a small spoon and your hands, shape into balls and place on a lightly greased cookie sheet (or a pan lined with parchment paper). Lightly press the tops to slightly flatten.

5. Bake for 6 minutes, or just until the edges start to look a slightly crisp. Let cool on the rack for 2-3 minutes until they are firm enough to be removed with a spatula and placed on a cooling sheet.