5 tablespoons melted butter or ghee
5 tbs applesauce
1/4 cup coconut sugar
1 teaspoon pure vanilla extract
3/4 cups gluten free all purpose flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1 cup old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 tsp cinnamon
3/4 cup jam or preserves of choice
Preheat oven to 350°F. Spray with non stick spray or line an 8×8 pan with parchment paper.
In a large bowl, mix butter, applesauce, coconut sugar and vanilla until well combined. Add dry ingredients and stir with a rubber spatula or wooden spoon until well combined.
Add the flours, flaxseed, oats, salt, baking soda and cinnamon.
Pull out about 3/4 cup (a little less than half) of the cookie dough and refrigerate. Dump the remaining dough into the prepared pan and press it down into a flat even layer.
Bake for 10 minutes.
Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough from the fridge and crumble it over the top of the jam layer. Return to the oven and bake for 15-18 more minutes, until the topping is light golden brown.
Cool completely.
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