Pre heat oven to 180C. Line a baking sheet or tray with silpat or baking paper.

Combine buckwheat and ragi flours, baking powder and baking soda in a small bowl.

To melt the butter, I used a stainless steel mixing bowl and put that directly on my stovetop over low heat. You could melt the butter in the microwave too. Cool the butter a bit. Mix butter, both sugars, vanilla extract and egg in the same bowl really well.

Add the flour mixture and combine with a spatula or wooden spoon.

Stir in the cocoa nibs, chopped almonds, chocolate chips.

Drop by rounded tablespoon on prepared baking sheet.

Bake for 15 – 17 minutes or until the cookie is lightly browned and just firm to touch. They do firm up further as they cool, so take care not to over bake them.

Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.