I have this recipe for Thumbprint cookies I adore (with modifications, LOL) from Primal Palate.

So when I decided chocolate raspberry would be awesome, I modified my modifications.

Large bowl: 2 c almond flour, 1/2 c unsweetened cocoa powder, 1/2 c gf flour – again I use TJs blend, but arrowroot, tapioca, or even potato starch would work here. Stir.

Add 1/3 c maple syrup, 1/4 c melted butter, 1 teaspoon vanilla. Stir more.

Roll the mix into balls, a little smaller than golf ball sized. Place on a parchment paper lined baking sheet. Press your thumb into the middle to make a well to fill with raspberry jam. Fill each divot with jam. I use a fruit juice sweetened no sugar one but really, it’s your inflammation, use whatever you like.

Bake for 18-20 minutes. You want the jam fully melted and the cookie firm enough to be picked up. Let cool and yummy…