Drop Jam Cookies

Makes about 8 cookies

Ingredients:

• 130g plain wholemeal flour/buckwheat flour

• 130g almond flour

• ¼ tsp bicarb soda

• ¼ tsp baking powder

• 1 flax egg or egg replacer

• 100g raw brown sugar

• 80g coconut oil, melted

• 1 tsp vanilla extract

• ½ tsp apple cider vinegar

• Jam of your choice

Method:

Preheat the oven to 180°C. Line a baking tray with baking paper.

In a large bowl mix together the flours, bicarb soda, baking powder and sugar and set aside.

In another bowl, whisk the flax egg (1 tablespoon flax meal and 3 tablespoons of water). Mix in the coconut oil, vanilla and vinegar to combine.

Make a well in the centre of the flour mix and pour the wet mixture in. Using a silicone spatula mix until just smooth.

Use your hands to evenly portion out the dough into balls and arrange them on your baking tray about 5cm apart. Make an indentation with your thumb in the centre of each cookie and fill it with jam.

Bake the cookies until slightly golden around the edges 15-20 minutes. Leave them to cool on the baking tray for 10 minutes then transfer them to a wire rack to cool completely.

Store in a sealed container at room temperature for up to 1 week.

My Chris loves these... and they don't last the week let me tell you LOL!