Buckwheat Almond Flour Jammie Cookies

• 1 cup light buckwheat flour
• 1 cup almond flour
• ⅓ cup + 2 tbsp maple syrup
• 1⁄4 teaspoon baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 flax egg (1 tbsp flax meal with 3 tbsp water)
• 1⁄3 cup coconut oil (melted)
• 1⁄2 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 4 tablespoons jam

1. Preheat the oven to 175˚C/350˚F and line a baking tray with parchment paper.
2. In a large bowl, mix together the buckwheat flour, almond flour, baking soda, baking powder, and salt.
3. Add the coconut oil, vanilla extract, maple syrup & apple cider vinegar to your flax egg in a separate bowl and mix well.
4. Make a well in the center of the dry mix and pour in the wet mixture. Mix everything together to form a smooth cookie dough.
5. Fill 2 tablespoon ice cream scooper with dough and scoop out the cookie dough onto the baking sheets about an inch apart. Use your thumb to press an indent into the middle of each cookie and fill this with a little or a lot of jam.
6. Bake the cookies in the center of the oven for 15 to 20 minutes until slightly golden around the edges. Once cooked, leave the cookies on the baking tray for 10 minutes before transferring to a wire rack to cool fully.
7. ♡ Say a little prayer of gratitude sprinkle with love and serve with joy