Preheat the oven to 375 ℉/ 190 ℃. Line a large baking sheet with parchment paper.
Place the egg, butter, vanilla extract, and syrup in a small bowl and mix everything until well combined.
1 egg, ¾ cup pure unsalted butter, softened or melted, 1 teaspoon vanilla extract, ⅓ cup brown rice syrup (or maple syrup)
In a separate bowl, combine the flour with the spices and baking powder. Stir in the chocolate chips.
1 ½ cups buckwheat flour, ½ teaspoon cinnamon powder, ½ teaspoon grated fresh ginger, ½ teaspoon ground cardamom spice, 1 teaspoon baking powder, ¾ cup chocolate carob chips or any other hand-chopped chocolate of your choice
Add the wet mixture to the dry mixture, then stir until everything is well combined.
Scoop about a tablespoon of dough. Drop on the prepared baking sheet.
Repeat with the rest of the cookie dough. Ensure that the cookies are spaced well apart from one another.
Bake for 15 minutes or until lightly colored and firm at the top.
Let the cookies cool for 10 to 15 minutes before serving.
Store in a brown bag or tin cookie box for a few days, or store them in an airtight container at room temperature for up to 5 days.