*The honey is this recipe is really significant as far as the final flavour of the cookies. A neutral honey will leave the cookies tasting more bland, whilst a really punchy honey like a chestnut honey will make them sing! This is a recipe where simplistic ingredients can come together and shine, or mediocre ingredients can leave you feeling underwhelmed.
Preheat your oven to 200c, fan forced.
In a large mixing bowl combine the buckwheat flakes (or quinoa flakes or oats), brown rice flour, salt and baking powder. Mix well.
Create a well in the centre with a wooden spoon and add in the honey and the extra virgin olive oil. Mix well bringing to a sticky batter. After a minute or two it will be easier to use your hands to do this.
Take heaped teaspoon amounts of the batter and roll into balls (similar in size to a protein ball) and then gentle press out to a thick disc shape. Now use your finger to gentle press into the middle of the cookie dough to leave an indent ready for the jam.
Place the cookies with the indents on a baking tray. Now take your jam and add about a teaspoon of jam to the indented centres of the cookie. Don't be afraid to fill them up really high!
Place the cookies on the baking tray into the oven for 12 - 14 minutes, checking at the 10-minute mark to ensure they are not cooking too fast (oven temperature variations will effect this). Once the cookies are lovely and golden they are ready.
Remove the tray from the oven and allow the cookies to cool on the tray for at least 10 minutes. They will be soft at first and then they will start to harden. After 10 minutes remove them from the baking tray and place on a wire wrack to cool completely. The longer the jam drop cookies are left the crunchier the outsides will become.
Store in an airtight container for up to 4 days, then place in the fridge. Freeze any left over after 1 week.