Buckwheat Gingersnaps

1-1/2 dozen

YIELD

15 minutes

PREP TIME

15 minutes

BAKE TIME

TOTAL TIME

Ingredients

3/4 cup Anthony's Buckwheat Groats
3/4 cup Anthony's Coconut Sugar
1/3 cup Anthony's Coconut Oil or butter
1/3 cup almond milk
1/2 cup Anthony's Almond Flour
3 tablespoons Anthony's Collagen Peptide Powder
1-1/2 teaspoon Anthony's Ground Ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
Anthony's Cane Sugar, for coating

Instructions

Place buckwheat groats in a food processor and process until powdery.
Preheat oven to 350° Fahrenheit and grease a baking sheet.
Cream together the coconut sugar and coconut oil.
Add almond milk and mix well.
Add ground buckwheat, almond flour, collagen peptide powder, ginger, cinnamon, salt, and baking soda; mix well.
Form tablespoonfuls of dough in balls and roll in cane sugar.
Transfer to baking sheet.
Bake for 15 minutes.
Cool completely before removing from baking sheet.

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