Pb Stuffed Snickerdoodle Cookies

In a large bowl, whisk together the ground flaxseed & water. Set the bowl aside for about 10 minutes while it sets up. While the flax egg is setting up, freeze your pb by dropping tbsp dollops of pb on a piece of parchment paper and setting it in your freezer. While the pb is freezing, make your cookie batter in the same bowl as your flax egg. To do this, add the wet ingredients in with the flax egg and stir. Next, fold in the dry ingredients into the wet ingredients making sure to reserve 2 tbsp of sugar and 1 tsp of cinnamon into a small bowl. Set the reserved sugar and cinnamon aside while you make form your cookies. Preheat your oven to 350 degrees and line a baking sheet with parchment paper, placing it next to your cookie dough. Wet your hands with water or oil. Divide the cookie batter with you hands into 6 even balls and place them on your parchment lined baking sheet. Divide each ball into two parts. If your hands start to get sticky, wet them again. Once the batter is divided, grab your pb from the freezer. Sandwich the pb in between two small balls of dough rolling the dough together to form a cookie shape with your hands. Repeat with the remaining pb and cookie dough batter. You should make 6 evenly sized cookies. Roll each cookie into the reserved sugar and cinnamon. Place the cookies back in the freezer if your oven is still preheating. If not, bake the cookies for 18 minutes. Let them sit for at least 10 minutes on the baking sheet before enjoying!