By An Edible Mosaic
Prep Time: 20 min
Cook Time: 20 min
Add the golden flaxseed meal and boiling water to a bowl; stir to combine. Let sit until thickened, about 3 to 5 minutes, and then stir it again. This is our “flax egg”.
Add the flax egg, coconut oil, sugar, maple syrup, and vanilla to a large bowl, and whisk to combine. Add the flour, baking powder, and salt, and stir to combine. Fold in the almond and coconut. Chill 30 minutes.
Measure out the dough into slightly heaping 1 tablespoons, and then roll into balls. Arrange the balls on prepared baking trays and press down until they’re about 2 inches wide.
Bake 12 minutes. Gently press the back of a 1-teaspoon-sized measuring spoon into the center of each cookie to make a well for the jam.
Add 1 teaspoon raspberry jam to each well. Return to the oven and bake until the cookies are a light golden color and the jam has set a little, about 7 to 8 minutes.