Ingredients for around 16 cookies

2 cups almond flour ( ground almonds)
1 cup buckwheat flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
1/2 teaspoon ajwain ( carom seeds)
1 teaspoon ginger powder
1/2 teaspoon himalayan salt
3/4 cup coconut sugar
1/2 cup desiccated coconut soaked in water to rehydrate it
1/4 cup vegan yoghurt of your choice ( I use coconut yoghurt )
3/4 cup milk
1/2 cup dark, vegan chocolate chips

Method:

Preheat the oven to 180C. Place some parchment paper on your baking sheet.
Place all the dry ingredients in a large bowl and whisk to combine. 
Add the wet ingredients and stir vigorously until you obtain a thick, sticky consistency. This is what we want in order to achieve moist fluffy cookies! Add the chocolate chips and fold in.
Scoop onto the parchment paper with an ice cream scoop or a spoon. They shouldn’t really spread out so don’t worry about leaving too much space between the cookies.
Bake for 15 minutes, sometimes 12-13 depending on how hot your oven gets.
Remove, allow to rest before

.