Combine the butter with the egg, cane sugar, milk, vanilla extract, cinnamon and 1 pinch of salt in a bowl.
Mix the oatmeal, buckwheat flour, coconut and baking powder in another bowl. Add the dry ingredients to the butter mixture. Chop the chocolate into small chunks. Mix the chocolate and the cranberries through the dough.
Divide the dough into approx. 16 equal pieces (use a kitchen scale to weight the pieces if necessary). Shape the dough into balls. Slightly flatten the balls on a baking tray lined with baking paper. Bake in the middle of the oven for about 14 minutes until golden brown and crispy. Leave the cookies to cool on a wire rack for 30 minutes.
Variation tip: Prefer white chocolate? Equally tasty!
