Ingredients (serves 1):
1 cup gluten free oats
¾ cup buckwheat flour
1 tsp ground cinnamon
¼ tsp salt
2 tbsp coconut oil
1 banana mashed
½ cup pure maple syrup
6 tbsp fresh raspberries chopped
1/4 cup dark chocolate chips of your choice or dark chocolate chopped into very small squares (vegan if necessary)

Method:
1. Preheat oven to 170°C
2. Mix together the oats, flour, cinnamon, and salt in a medium bowl.
3. In a different bowl, whisk together the the coconut oil, banana and maple syrup.
4. Add in the dry ingredients stirring until you create a dough.
5. Gently fold in the raspberries and chocolate.
6. Separate into equal balls onto a baking try
7. Flatten with a spatula to form cookie shapes
8. Bake for 10 minutes until golden brown.
9. Leave to cool and enjoy!