Step 1

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Step 2

In a medium bowl cream almond flour, butter, and sea salt until smooth.

Step 3

Add maple syrup and vanilla and mix until a dough forms.

Step 4

Using a 1 TBS cookie scoop, scoop dough on to lined baking sheet.

Step 5

Press down on the top of each cookie with the back side of a small measuring spoon to create a divot.

Step 6

Fill each cookie with 1/2 tsp raspberry jam (or other fruit jam of choice).

Step 7

Bake for 12-15 minutes until lightly brown around the edges. Avoid over-baking or they will dry out.

Step 8

Allow cookies to cook for a few minutes on the baking sheet prior to transferring to a wire rack to cool completely.

Step 9

Store cookies in an airtight container for 3-4 days or freeze.