Ingredients

• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup applesauce
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/3 cup ground almonds (otherwise known as "almond flour or meal")
• 1/3 cup coconut flour, sifted
• 1/3 cup tapioca flour (otherwise known as "tapioca starch")
• 1/2 cup raspberry jam (I used Crofter's Organic Raspberry Jam)

Instructions

1. Preheat your oven to 350 degrees F.
2. Preferably in an electric mixer like a KitchenAid combine the oil, maple syrup, applesauce, egg, and vanilla. Then add the tapioca flour, almond flour, and coconut flour. Mix again.
3. Roll into little balls and place on a greased cookie sheet or parchment paper.
4. Use your fingers to create an indentation and fill it with raspberry jam. Bake for about 12-15 minutes on convection oven or 20 minutes with regular oven setting.