Preheat oven to 160°C and line two baking sheets with baking paper. Combine buckwheat flour, baking powder, cacao powder and salt in a large bowl. In a small bowl mix coconut oil and rice malt syrup until combined. Add egg and beat again until mixture is combined.
Add wet mixture to dry ingredients and stir with a wooden spoon. Fold through chopped chocolate. Roll tablespoons of the mixture into balls and place on the lined trays (makes approx 18 cookies) press down slightly to flatten as they will not spread much.
Bake for 15 minutes until they don’t squish when pressed. Transfer to a wire rack to cool.