Preheat oven to 350 degrees.

Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute.

Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.

In a separate bowl, combine all the dry ingredients and mix to combine.

Slowly add the dry ingredients to the wet and mix to incorporate.

Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie.

Fill the indentation of each cookie with about 1/2 teaspoon of jam.

Bake for 10-12 minutes.

Cool and serve.