Ingredients

• 2 cups wheat flour
• 1/2 cup peanut butter
• 1 cup brown sugar
• 1/4 cup grapeseed oil
• 1 tsp vanilla
• 2 Tbs ground flaxseed
• 4 Tbs water
• 1/2 tsp salt
• Marmalade raspberry or apricot

Preparation

1. Preheat the oven to 340º F.
2. Put the flour together with the salt in a container.
3. Mix the ground flaxseed with the water and let it sit for a few minutes.
4. Separately, add brown sugar, peanut butter, grapeseed oil, vanilla, and flaxseed water mixture.
5. Put the wet ingredient mixture in the bowl with the flour, and mix well until a dough forms. The dough has to be solid, to be able to cut.
6. Roll out the dough into a uniform sized cylinder.
7. Cut the dough in the middle and the two halves, cut them in half again.
8. Repeat this for each piece, cutting in half to desired cookie size.
9. Make small balls with the pieces of dough to form the cookies. Place the balls on a greased baking tray, and with your finger or a round-handled utensil, make small holes in the center of each ball so that they are flattened.
10. Put the cookies in the oven for 10 minutes, take them out again, and put apricot or raspberry jam in each hole and put them back in the oven for another 5 minutes.
11. Take them out of the oven, let them cool and they are ready to serve.