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.
