PB Jam Cookies

Ingredients (22 cookies)

1 tbsp. flax meal

2½ tbsp. water

1 cup (250g) peanut butter

¾ cup (140g) coconut sugar

1 tsp. vanilla extract

½ tsp. baking soda

16 tbsp. raspberry jam

recipe

Preheat the oven to 350°F (180°C). Prepare a baking sheet lined with baking paper.

Mix together the flax meal with the water to make your flaxseed egg and set aside.

Add the peanut butter, coconut sugar, flaxseed egg, vanilla extract and baking soda to a large bowl, and mix until well combined.

Take one tablespoon of the dough, roll into a ball and place on the baking sheet. Repeat this process until all the dough has been used up. Flatten each ball of dough slightly by pressing a teaspoon or your thumb into the middle of the ball to form a well. Fill each of the wells with some raspberry jam.

Place the baking sheet into the hot oven and bake the cookies for 9-10 minutes. Remove from the oven and set the cookies onto a wire rack to cool completely before enjoying.

Store the cookies in an airtight container on the countertop for 3-4 days.