Step 1

Preheat the oven to 180°C (356°F).

Step 2

**If you are using oat flakes and buckwheat flakes/ groats (and not oat flour and buckwheat flour), put them into a blender and blend until the mixture turns into flour.

Step 3

In a mixing bowl, add together the oat flour and buckwheat flour. Mix with a fork.

Step 4

Add the mashed bananas and almond milk to the mixing bowl. Mix until smooth with a fork.

Step 5

Add the chocolate chips and mix again.

Step 6

Put baking sheet on a baking tray (optional). Using a tablespoon, drop 16 balls of cookie dough on the baking sheet. Make sure you leave enough space between each cookie.

Step 7

Bake for 15 to 20 minutes, until the edges of the cookies look slightly brown.

Step 8

Let cool for 5 minutes, and enjoy!

Step 9

Store in the fridge in an airtight container for up to 5 days.