Instead of whole wheat or unbleached flour, I used buckwheat flour today and I was so please with how they turned out. I am trying to use other healthy flours instead of wheat. Over the past years I have found it quite easy to make soft cookies, but not as easy to make crunchy cookies & I have often mentioned this.

Today when I made a double batch of these cookies i made a few changes yet hoping they would still be crunchy. I baked a few and saw they spread a bit too thin so I decided to try something different. I scooped out the dough with the medium size ball maker, then I dipped just the bottom of each ball in buckwheat flour. I then picked each ball up, rolled them slightly in my hand and placed them on a greased baking sheet. It was just enough flour to keep them from spreading just right.

They spread perfectly with no hint of flour on the finished cookies. They are also crunchy!

Bake these cookies at 375 ° F. for 12 minutes or until nicely browned. Remove them from the cookie sheet and allow to cool before putting them away.

1 cup butter

1 1/2 cups coconut palm sugar

2 eggs

2 cups oatmeal

2 cup buckwheat flour

1/2 tablespoon baking powder

1/2 tablespoon baking soda

1/2 teaspoon salt

1 tablespoon vanilla

1 cup dark chocolate chips

1/2 cup chopped walnuts

1/2 cup roasted sunflower seeds

1/2 cup roasted pumpkin seeds

3/4 cup fine unsweetened coconut