Organic Cane Sugar (3 lbs) by Anthony's, Gluten-Free & Non-GMO cup Anthonys Organic Cane Sugar cup butter, softened cup coconut milk 2 tablespoons Anthonys Pea Protein 2- cups Anthonys Almond Flour cup Anthonys Coconut Flour teaspoon baking soda teaspoon salt cup butter, softened cup powdered sugar 4-5 drops red food coloring Sprinkles Preheat the oven to 350 and grease two large baking sheets. In a mixing bowl, cream together the sugar and butter. Mix in the coconut milk and pea protein. Add the almond flour, coconut flour, baking soda, and salt; mix well. Roll into balls in heaping TBSP portions and arrange on baking sheets; flatten a bit. Bake for 25-30 minutes, or until golden. Cool completely. In a small bowl, mix together the butter, sugar, and food coloring. Frost cookies and top with sprinkles. Chill to harden frosting. 1- cups Anthonys Blanched Almond Flour 2 tablespoons + 3 tablespoons Anthonys Coconut Oil, divided cup Anthonys Cocoa Powder cup Anthonys Erythritol or Cane Sugar 2 tablespoons Anthonys Instant Coffee 1 egg 1 egg yolk 3 tablespoons coconut milk teaspoon Anthonys Xanthan Gum teaspoon salt teaspoon baking soda 2 tablespoons Anthonys Erythritol or Cane Sugar for topping 2 tablespoons Anthonys Cacao Nibs Preheat oven to 350 Fahrenheit and grease a 8x8 glass baking dish. In a food processor, combine the almond flour and 2 tablespoons of coconut oil. Process until a smooth butter forms. Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar. Heat and stir over medium-low heat just until melted and mixed. Transfer to a mixing bowl. Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well. Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs. Bake for 20-25 minutes and cool. cup Anthonys Coconut Milk Powder cup Anthonys Cocoa Powder cup Anthonys Cane Sugar teaspoon Anthonys Xanthan Gum teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix well. Store in an airtight container at room temperature until ready to use. To use, combine 1 cup of water with 3 tablespoons of mix for each serving. Heat on stove over medium heat, stirring, until steaming.