- 1 Cup almond flour
- 1 1/2 Cup oat flour
- 2 Tablespoons ground flax
- 1/8 Teaspoon salt
- 1/3 Cup coconut oil, liquified
- 1/2 Cup maple syrup
- 1 Teaspoon vanilla extract
- 1/2 Cup fruit-sweetened raspberry jam
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Whisk together almond flour, oat flour, flax, and sea salt in a large bowl. In a small bowl whisk coconut oil, maple syrup, and vanilla.
Add liquid ingredients to dry, and stir with a wooden spoon until combined. Roll dough into tablespoon-sized balls and arrange them evenly on baking
sheets. Flatten the balls and use your thumb to press a "dot" into the center of each cookie. Fill each well with ½-1 teaspoon of jam. Bake for 12-15 minutes. Let cool.