Serves 20

• 1 cup white whole wheat flour

• ¾ tsp. baking powder

• ⅛ tsp. salt

• ½ tbsp. butter, melted

• 1 egg white, room temperature

• 1 tsp. vanilla extract

• 4½ tbsp. peanut butter, creamy

• ½ cup coconut sugar

• ½ cup raspberry jam

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, mix together the flour, baking powder and salt

In a separate bowl, whisk together the butter, egg white and vanilla extract. Stir in the peanut butter and mix until smooth, then add in the coconut sugar. Add in the flour mixture and stir just until incorporated.

Divide the dough into 24 balls and place on the baking sheet. Gently press your thumb or index finger into the center of each cookie to make a well. Fill the centers of the cookies with the jam.

Place the baking sheet into the hot oven and bake for 10-12 minutes. Remove from the oven and set the baking sheet onto a wire rack to cool for 5 minutes, then place the cookies onto the wire rack to cool completely.