Organic Ground Ginger Root (1 Pound) by Anthony's, Gluten-Free, Non-GMO cup Anthony&#039;s Organic Extra Virgin Coconut Oil cup brown sugar 2 eggs cup Anthonys Coconut Flour cup Anthonys Teff Flour 1 tablespoon Anthonys Camu Camu Powder 1 teaspoon cinnamon 1 teaspoon ginger teaspoon baking soda 1 cup powdered sugar 3 tablespoons softened butter 2 tablespoons almond milk Preheat the oven 350 degrees F and grease a cookie sheet. In a mixing bowl, cream together the coconut oil and brown sugar. Add the eggs and mix well. Add the coconut flour, teff flour, camu camu, cinnamon, ginger, and bakings soda; mix well. Flour a surface with coconut flour and roll out the dough to about   thick. Cut with desired cookie cutters and place on cookie sheet. Bake for about 20 minutes. Cool completely. In a small bowl, combine the powdered sugar, butter, and almond milk. Mix well. Ice the cookies. Enjoy! cup Anthonys Cane Sugar cup butter, softened 2 tablespoons coconut milk teaspoon vanilla extract teaspoon Anthonys Xanthan Gum cup Anthonys Coconut Flour 1 teaspoon Anthonys Turmeric teaspoon Anthonys Ground Ginger teaspoon salt teaspoon baking soda Preheat oven to 350 Fahrenheit and grease a baking sheet. In a mixing bowl, cream together the sugar and butter. Add the coconut milk, vanilla, and xanthan; mix well. Add the coconut flour, turmeric, ginger, salt, and baking soda; mix well. Form tablespoon-sized amounts of dough into balls and arrange on the prepared baking sheet. Flatten a bit with a fork. Bake for about 20 minutes and cool completely. cup Anthonys Coconut Oil cup Anthonys Erythritol 4 eggs cup Anthonys Coconut Flour 1- teaspoons Anthonys Ground Ginger 1 teaspoon Anthonys Xanthan Gum teaspoon baking soda teaspoon salt 2 tablespoons butter, melted Anthonys Erythritol 1 teaspoon Anthonys Ground Ginger Preheat oven to 350 Fahrenheit and grease a doughnut pan. In a mixing bowl, cream together the coconut oil, and erythritol. Add the eggs and mix well. Add and coconut flour, ginger, xanthan, baking soda, and salt; mix well. Divide evenly between the doughnut cups in the doughnut pan. Bake for 20 minutes and cool. Mix together the erythritol and ginger in a small bowl. Brush the doughnuts in butter and coat in ginger erythritol. Serve and enjoy.