Line a baking sheet with parchment paper. Preheat the oven to 180C | Gas Mark 4.
Mix the flaxseed with 2 tablespoons of water and set aside.
Place the oats and coconut into a food processor pulse into a flour.
Transfer the mixture into a medium bowl. Add the rest of the ingredients together with the flaxseed mixture and stir to combine.
Using a tablespoon, spoon the mixture into equally-sized portions onto the baking sheet. Using the back of the spoon, gently flatten each cookie into a circle about 1cm thick.
Press a thumbprint into the centre of each cookie and fill each indentation with a little jam.
Bake for around 20 minutes or until firm and lightly golden. Cool before serving.
