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Buckwheat Gingersnaps

Almond Flour Bars/Cookies Buckwheat

Buckwheat Gingersnaps

These gingersnap cookies are made with lots of Anthony's Coconut Sugar and Ground Ginger for the perfectly sweet cookie with a kick. The buckwheat groats are a great gluten-free flour substitute and add a bit of extra texture to the recipe.

Buckwheat Gingersnaps

Buckwheat Gingersnaps

Enjoy these with a cup of hot cocoa!

Buckwheat Gingersnaps

Buckwheat Gingersnaps

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

Cook time: 15 minutes

Yield: 1-1/2 dozen

Buckwheat Gingersnaps



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