Quick Cooking Oats (1 cup)
Buckwheat Flour (2/3 cup)
Baking Soda (3/4 tsp)
Salt (1 pinch)
Dark Chocolate Chips (1/2 cup)
in a large bowl and stir to mix.
Unsalted Butter (1/2 cup)
Jaggery Granules (1/2 cup)
Honey (1 Tbsp)
Yogurt (1 Tbsp)
Vanilla Bean Paste (1/2 tsp)
in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
Let the mixture stand/rest while you preheat the oven to 180 degrees C (350 degrees F) - 15-20 minutes.
Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. Serve and enjoy!
Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. Bake further 5 minutes if you like crisp cookies. Watch closely towards the end so they don't get burnt.
Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.