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.

LEARN TO MAKE IT

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