These cookies are sweet and zesty all at once , and for optimum flavour, try to use organic options for all ingredients. You will need a blender to blitz the ground flaxseeds and water – a handheld mixer will do the job fine.

The use of ground flaxseeds was inspired by a recipe here from Aida Mollenkamp. Although I use ground flaxseeds and chia seeds as a thickener, it is always nice to check it has worked with the other ingredients for someone else first!


1 cup buckwheat flour

3/4 cup coconut sugar (or brown sugar if you can’t find coconut)

1 cup shredded coconut

1/2 teaspoon baking soda

1/2 cup coconut butter

1 tablespoon ground flaxseeds, mixed with 3 tablespoons water

Juice of 1 lemon

1 tablespoon lemon zest

1/2 cup dried cranberries

1/4 cup sesame seeds

Sprinkle of salt


Set the oven at 160

Cover a tray with baking paper

Sift flour, salt, baking soda, sesame seeds and coconut  into a large mixing bowl

Add the cranberries

Blitz the flaxseed and water until it forms a creamy consistency

Add the sugar, lemon juice and zest to the flaxseed mixture and stir with a spoon until well combined.

Add the coconut butter (if it has solidified, gently soften to a malleable consistency over the stove first, but do not heat through entirely) to the flaxseed mixture and stir until combined

Pour the wet mixture into the dry mixture, stir to combine

Cover and let the mixture rest for between 15 and 30 minutes

Spoon out the mixture onto the baking tray, making small, evenly spaced balls

Press down gently with a fork

Bake in the oven for between 12 and 15 minutes, or until lightly golden.

Enjoy! J x