Ingredients
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500 g. gluten-free plain white flour
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2 tsp. baking powder
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1/2 tsp. baking soda
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1 tsp. cinnamon powder
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1/2 tsp. ginger powder
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1/2 tsp. clove powder
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200 g. honey
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1 egg
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100 ml. coconut oil, melted
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elderberry jam with no sugar added (spread jam of your choice)
Steps
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1
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In a medium bowl, beat the coconut oil and honey. Stir in the egg until well mixed. |
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2
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In a large bowl sift and whisk together all dry ingredients - gluten-free plain white flour, baking powder, baking soda, cinnamon, ginger, and clove powders. |
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3
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Fold the dry mixture into the egg mixture and refrigerate for at least 2 hours. |
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4
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Preheat the oven to 180 degrees and line a baking tray with parchment paper. |
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5
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Scoop from the batter and form small balls. Arrange them on the baking tray with a distance between them. Do not press them down. They increase a lot during baking. |
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6
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Bake for 7-9 minutes. Leave cookies to cool completely on a wire rack. |
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7
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Once cool, spread 1 teaspoon of elderberry jam on half of the cookies and place a second cookie on top. |
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