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 - <span>gluten-free plain </span><span>white flour, baking powder, baking soda, cinnamon, ginger, and clove powders.</span> |
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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. |