Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in for best results.

Cornstarch: Cornstarch helps the ingredients to bind better together. If you don’t have cornstarch, you may also use tapioca starch or arrowroot starch instead.

Butter: I used dairy-free butter to keep this recipe dairy-free. If you are lactose-intolerant, go ahead and use regular unsalted butter instead.

Sugar: I used regular white sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Egg: The egg helps to bind the ingredients together, so make sure you add it in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out.

Jam: I used strawberry jam, but feel free to use whichever jam you prefer.

Storing: To store, placed the fully-cooled cookies in a single layer in an airtight container or place on a plate covered with plastic wrap and store for up to 3 days.