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 (like
this one!) 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.
It’s important to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy.
The cornstarch helps keep the cookies soft.
Brown sugar may be substituted for the coconut sugar.
Regular and sugar-free raspberry and blackberry jam will both work. You can also use my
homemade 10-minute raspberry jam recipe. (You can also substitute blackberries in that recipe to make 10-minute blackberry jam!)
Any jam flavors may be substituted for the raspberry and blackberry jams.
This recipe is easily doubled!
To see how these cookies are made, watch my video
here!
{gluten-free, clean eating option, low fat}