Chef Ellen

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These cookies are the perfect amount of sweetness and the perfect alternative to typical cookies loaded with sugar.
The buckwheat cereal addition boosts fiber, resistant starch, and high-quality protein. There are no eggs in this recipe. You will note the ground flax, hemp seed, and water as the first three ingredients. This is what we call a flax egg. More nutritious ingredients you can feel good about consuming. It is your binder and a healthy way to substitute eggs when eliminating them from your diet.


Yield: about 2 dozen cookies

  • 2 Tablespoon ground flax seed
  • 1 Tablespoon hemp hearts or hemp seeds
  • ½ cup water
  • 1/3 cup maple syrup
  • l teaspoon vanilla extract
  • l/3 cup coconut oil
  • ½ cup of GF oats
  • 1 cup buckwheat cereal
  • ½ cup brown or white rice flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¾ cup organic raisins



  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • In a large bowl, mix the ground flax seeds, hemp seeds, and water to make the flax egg. Leave to soak for 5 minutes. Add in the maple syrup, vanilla, and coconut oil. Whisk to incorporate ingredients and set aside.
  • In a medium-sized bowl, combine the oats, cereal, rice flour, baking powder, baking soda, cinnamon, and sea salt. Add the dry ingredients to wet and stir until you get a uniform batter. Fold in the raisins.
  • Using your hand, scoop and squeeze the mixture into 1 ½” rounded balls onto the parchment paper. Flatten slightly into round disks using two fingers moistened with water. Place in the oven and bake for 15 minutes, until slightly browned. Remove from the oven and cool.