Preheat the oven to 350, and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together the dry ingredients (excluding the nuts, save those for later)
In a smaller bowl, mix together the egg, vanilla extract, maple syrup, and melted coconut oil, making sure that the coconut oil is melted but not too hot when you add it in.
Mix the wet into the dry and stir until thoroughly combined. Place the bowl in the fridge for 10-25 minutes to cool and harden slightly.
While the cookie mixture is cooling, you can finely chop the nuts (or use a food processor and pulse until they are small bits)
Use a cookie coop to form into round balls, then roll each ball in the chopped nuts.
Place on the prepared baking sheet, and gently push in the centre of each cookie to make thumbprints.
Bake for 10 minutes, then remove from the oven and add a dollop of raspberry jam to the middle of each, and bake for another 4 minutes.
Let the cookies cool for a few minutes before removing from the baking sheet. Once they have cooled, they won’t crumble!