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JAM THUMBPRINT COOKIES

Servings 13 cookies
Author Asmae

Ingredients

  • 1/2 cup oat flour
  • 1/2 cup peanut butter
  • 1/3 cup cane sugar or coconut sugar
  • 1 flax egg 1 tbsp flax meal+3 tbsp water Let rest for 10 minutes to thicken
  • 1 tsp baking powder
  • 1 tsp vanilla extract optional
  • raspberry jam

Instructions

  1. Preheat oven to 350° F (180°C).

  2. In a bowl, mix together the oat flour, baking powder, vanilla extract, peanut butter, cane sugar and flax egg.

  3. Line a baking sheet with parchment paper. Roll the dough into one inch balls and place them on the prepared baking sheet. Press a thumbprint into center of each ball.

  4. Bake for 10-13 minutes until slightly golden.

  5. Press again the center of each cookie if necessary and fill with raspberry jam.

  6. Let cool. Place cookies into an airtight container and store in the fridge for a week.