Gingerbread Thumprint Cookies With Peanut Butter

• 1/2 cup warm water
• 2 tablespoons chia seeds
• 1/2 cup dark muscovado sugar
• 2 tablespoons coconut oil
• 3 tablespoons ground ginger
• 1 tablespoon cinnamon, more to sprinkle
• 1 cup buckwheat flour
• 1 cup brown rice flour
• peanut butter for filling (or dark chocolate spread)
• Shredded coconut to sprinkle (optional)

1. Preheat the oven to 180u0b0C/350u0b0F and line a small baking sheet with parchment paper.
2. Combine chia seeds and warm water and allow to sit for about 5 minutes.
3. In a large bowl combine chia seeds and water, sugar, oil, ginger, cinammon and mix thoroughly.
4. Slowly add the flours until well incorporated.
5. With your hands create little balls with the dough and place them in the baking tray. rnUse your thumb to press in the dough and make a little hole halfway into the cookie.
6. Bake for 20 minute.
7. While the cookies are still hot, fill them in with peanut butter (or chocolate spread), in order for it to melt.
8. Sprinkle with cinnamon and/or shredded coconut (optional)

water, chia seeds, muscovado sugar, coconut oil, ground ginger, cinnamon, buckwheat flour, brown rice flour, peanut butter, coconut

Taken from food52.com/recipes/32481-gingerbread-thumprint-cookies-with-peanut-butter (may not work)