Instructions

• 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 1 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.