– almond flour – baking soda – sea salt – coconut oil or unsalted butter
Add all of the ingredients to a stand mixer (or use a mixing bowl and electric hand mixer) and beat until combined and a thick dough forms. Refrigerate the dough for at least 1 hour.
When you’re ready to bake, preheat the oven to 350° F, and line a baking sheet with parchment paper. Roll the dough into a ball, then press the center with your thumb to make an indentation.
Repeat for remaining cookie dough, placing them at least 2 inches apart. Fill the cookies with ½ teaspoon of sugar-free raspberry jam (or preserves of choice) each.