In a large mixing bowl add all of the dry ingredients. Mix together until well combined.
In a smaller bowl, whisk together the egg, coconut nectar syrup and macadamia oil.
Pour the wet ingredients into the dry ingredients and mix together until well combined.
Sprinkle a generous amount of buckwheat flour onto a clean benchtop and onto a rolling pin. Turn gingerbread mixture out onto benchtop and pat into a ball. Roll the mixture out until it is about ¼ inch thick. Use a cookie cutter to cut into circles and place onto baking tray.
Roll remaining mixture into a ball and repeat the previous step until all mixture has been cut into cookies. Be sure to re-flour the benchtop and rolling pin.
Place tray of cookies into oven and bake for 12-14 minutes, or until golden brown.
Allow to cool before eating and storing in an airtight container at room temperature.