Notes: For the gluten-free flour, use as follows: ¼ cup (30g)
millet flour, ¼ cup (30g)
tapioca flour, 3 tablespoons (21g)
coconut flour, and ¾ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
The cornstarch helps keep the cookies soft.
Brown sugar or granulated sugar may be substituted for the coconut sugar.
I found my elderberry jam/jelly online
here. If you prefer to make homemade jam without refined sugar, use
this easy 10-minute recipe of mine, and substitute fresh elderberries for the raspberries. (Grandpa would also say that blackberries or blueberries are a great substitute for elderberries!)
Any jam or jelly may be substituted for the elderberry jam. Blackberry jam is the closest in flavor to elderberry jam, but my family also loves raspberry jam!
This recipe is easily doubled!
{gluten-free, clean eating option, low fat, low calorie}