Place your caster and light brown sugar into a bowl. Add your melted butter and mix throughly until combined.

Add in your egg and vanilla and mix until combined.

Next add your peanut butter. Use an electric hand mixer to whisk until fully combined.

Then add your gluten free flour, bicarbonate of soda and xanthan gum and mix in until fully combined.

Chill in the fridge for 1-2 hours (minimum) in a bowl covered with clingfilm. You can chill the dough for longer if you want to make it in advance.

Preheat your oven to 160C Fan / 180C and prepare a couple of baking trays with some parchment/baking paper.

Once the dough has chilled, remove it from the fridge and roll into balls (mine weighed around 30-35g each). Optionally at this point you can roll each ball in some granulated sugar to give it a nice crunch.

Put your balls onto your baking tray with space between each one.

Carefully press your thumb down into each ball to create a hollowed out centre - be careful to not go too deep as you could create a hole!

Spoon about 1/2 tsp of jam into each centre - until the hole is nearly filled up.

Place in the oven for for about 15 minutes until the cookies have spread and turned golden.

Allow to cool on the baking tray before moving them.

If you want to add a little extra jam at the end... go for it, I usually warm mine up to make it smoother.

Enjoy!