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Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl cream almond flour, butter, and sea salt until smooth.
Add maple syrup and vanilla and mix until a dough forms.
Using a 1 TBS cookie scoop, scoop dough on to lined baking sheet.
Press down on the top of each cookie with the back side of a small measuring spoon to create a divot.
Fill each cookie with 1/2 tsp raspberry jam (or other fruit jam of choice).
Bake for 12-15 minutes until lightly brown around the edges. Avoid over-baking or they will dry out.
Allow cookies to cook for a few minutes on the baking sheet prior to transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-4 days or freeze.