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It's been raining for what feels like a month and with the temperature hovering close to 60 degrees, it's just not what most folks have in mind for early June.
Preheat your oven to 350ºF and line a baking tray with parchment paper.
Coarsely grind oats in a food processor. Add peanuts to the ground oats and process again, till the mixture resembles sand. Add brown rice flour and salt and pulse a few times till combined. Add melted coconut oil, syrup, and vanilla. Process until everything is blended and moist.
Drop by tablespoon or small portion scoop onto baking tray, leaving about 2 inches between each cookie.
Using the rounded tip of the back of a spoon, press down to make an indent where the jam will go. Alternatively, you can use your thumb, as long as you don’t lick in between!
Take two spoons, and with one, scoop up about a 1/4 teaspoon of jam and use the other spoon to push the jam off the first spoon and place it in the indentation in the cookie batter.
Bake for about 10 to 12 minutes. The edges will start to turn light brown when they’re ready. If you are impatient – and hungry – and take them out too soon, you’ll risk making a crumbly mess when you try to remove the cookies from the baking tray . Don’t worry though, they’ll still taste good.
