Preheat the oven 150C, 300F, gas mark 2 and line 2 baking trays with baking paper.
In a bowl mix the buckwheat flour, hazelnut flour, desiccated coconut, baking powder and Lucy Bee Cinnamon Powder until combined. Add the egg, Lucy Bee Coconut Oil, maple syrup, vanilla essence and dark chocolate chips and mix until it forms a rough ball.
Take a ping pong ball sized amount of the mixture and flatten it between your hands to make a cookie around 8cm round. Transfer the cookies on to the lined trays using a palette knife.
Bake for about 15 minutes until a light golden brown.
You can make hazelnut flour by putting 100g of hazelnuts in a food processor and whiz up until a meal is formed. Alternatively, if making hazelnut milk, keep the meal and use in this recipe.