Preheat oven to 325º. Line two baking sheets with parchment paper.

Sift dry ingredients. In a large bowl, beat beat maple syrup, peanut butter, milk, and oil using an electric hand mixer. Slowly add dry mixture, beating just until incorporated.

Make dough balls using about ¼ cup dough per cookie. Place on parchment lined baking sheet, leaving an inch between cookies. Use the back of a spoon to indent and slightly flatten the dough balls to make little jam craters (indentations should not go to bottom of cookie). Fill the indentations with about ¾-1 tsp. jam, so that the indentations are filled.

Bake about 22 minutes, until they become puffy and pale. Remove from heat and sprinkle a bit of flaky sea salt on top of the jam, then top with a dusting of chopped peanuts.

Cool and devour. Milk of any kind is highly recommended.