Chocolate, Cranberry & Buckwheat Cookies

Chocolate, Cranberry & Buckwheat Cookies

Photograph © Kristin Perers.

These Chocolate, Cranberry and Buckwheat Cookies by international wellness guru & Contributing Editor to British Vogue Calgary Avansino are the perfect balance of healthy indulgence. Filled with wholesome ingredients like Aduna Super-Cacao, and a good helping of chocolate, they are a treat for the whole family to enjoy. Calgary recommends doubling the mixture and freezing half for a rainy day.


25g Aduna Super Cacao Powder
125g buckwheat flour
1⁄2 tsp Himalayan salt
1⁄2 tsp baking soda
120g dark chocolate (70 per cent cocoa solids), roughly chopped
160g coconut sugar
4 tbsp coconut oil, melted
2 medium eggs
1 tsp vanilla extract
80g dried cranberries
10g shelled hemp seeds


Combine the buckwheat flour, cacao, salt and baking soda in a medium bowl and mix thoroughly. Set aside.

Put the chocolate in a small heatproof bowl and sit it above a pan of simmering water without letting the bottom of the bowl touch the water. Allow the chocolate to melt, stirring occasionally.

In a food processor, blend the coconut sugar with the coconut oil. Add the eggs one by one, then add the vanilla extract and finally the melted chocolate. Mix until just combined.

Add the chocolate mix to the dry ingredients and mix with a rubber spatula. Then fold in the dried cranberries and mix until combined.

Preheat the oven to 180°C/gas 4 and line a baking sheet with baking parchment.

Place the mixture in the fridge for 20 minutes to cool down. Once the dough has cooled a little, you are ready to bake.

Drop tablespoons of the sticky chocolate mix on the prepared baking sheet, leaving 5cm between each cookie, then sprinkle with hemp seeds.

Bake for 10 minutes, then remove from the oven and let them cool on the baking sheet for 5–8 minutes before transferring to a wire rack.

The cookies will feel quite soft when they first come out of the oven but will firm up when they cool down. Once cooled, the cookies can be kept in an airtight container at room temperature for up to 5 days.

Recipe taken from Keep It Real by Calgary Avansino. Hodder & Stroughton 2016.


Recipe by Calgary Avansino.

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