Peanut Butter Stuffed Snickerdoodle Cookies

0 In a large bowl, whisk together the ground flaxseed and water. Set the bowl aside for about 10 minutes while it sets up.
1 While the flax egg is setting up, freeze your peanut butter by dropping tbsp dollops of peanut butter on a piece of parchment paper and setting it in your freezer.
2 While the peanut butter 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.
3 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.
4 Preheat your oven to 350 degrees and line a baking sheet with parchment paper, placing it next to your cookie dough.
5 Wet your hands with water or oil 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!