Start by pre-heating the oven to 180C.
Whisk the flaxseed with tbsps of water and set aside for 15 minutes.
In a bowel add the coconut sugar, agave syrup and crunshy peanut butter and beat togthrr until all combined.
Once combined add the coconut oil, oat milk and stir until combined.
Add the flaxseed mixture, flour, oat bran, baking powder and mixed seeds and fold until all mixture come togther and form a cookie dough.
Refrigerate for 20 minutes.
Line a baking sheet with parchment. Take a tbsp of dough and roll into a ball. then gently flattening it and press your thumb into the centre of the cookie then fill it with 1/ tsp of the jam.
Bake for 12 to 15 minutes.
Remove and let it cool down for 30 minutes before serving.
Enjoy
