PB+J Thumbprint Cookies

1

Gather and prepare your ingredients. Line a baking tray with parchment paper. Preheat the oven to 180°C/160°C fan.

2

Place the flax seeds and water into a bowl and whisk to combine. Set aside to soak for 15 minutes until it has formed a gel.

3

Place the peanut butter, brown sugar, oats and soaked flax into a bowl and stir to combine.

4

Use a tablespoon measure to scoop them onto your baking tray. If desired, lightly dampen your hands and shape the cookies into more perfect circles.

5

Poke your finger into the middle of each cookie to create a small crater. It helps to dip your finger in water before doing this.

6

Fill each indentation with a small amount of jam.

7

Bake for 10-12 minutes, until darkened and flattened. Allow to cool completely on the baking tray.