Perfectly moist and delicious gluten-free and grain-free thumbprint cookies with immune supportive elderberry Jam.
Preheat oven to 350, prepare a cookie sheet with parchment paper or a Silpat.
In a large bowl combine all dry ingredients, whisk to combine.
In a medium bowl combine all wet ingredients, whisk to combine.
Add wet ingredients to dry ingredients and stir well to combine. Allow to rest for a few minutes (this allows the coconut flour to absorb more liquid and results in a more tender cookie).
Roll dough into golf ball size, arrange on the cookie sheet with several inches between balls. Using your thumb gently press down into the center of the dough creating a crevice.
Fill each cookie center with a small spoonful (about 1/4 - 1/2 tsp in each cookie) of elderberry jam.
Bake in the oven for 6-8 minutes, until slightly browned on the bottom. Allow to cool for at least 5 minutes. The cookies will firm up a bit as they cool.
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