The first thing that is about these cookies is the softness: they are incredibly moist and tender, and egg free. Perfect even for a toddlers!

For the cookies:
1. Preheat the oven to 400F/180C.

2. In a large bowl combine all the dry ingredients: almond flour, tapioca flour, baking soda, salt. Mix with a fork and set apart.
In another bowl mash the banana with a fork.

3. Add the maple syrup, vanilla extract, coconut oil and applesauce. Mix well.

4. Slowly combine the dry ingredients into the wet ones. You will obtain a super sticky dough.

5. Cover the bowl and refrigerate for at least 20 minutes or more to let the dough get firm and compact.

6. Line a baking sheet with parchment paper and remove the dough from the refrigerator.

7. Grease your hands with some coconut oil. Take 1 tsp of mix and roll it in your hands creating a ball. Place on the baking sheet. Keep going.
Grease your thumb with some coconut oil and push it in the center of the ball. Fill the hole with a drop of raspberry jam, and repeat.

8. Bake for 30 min until slightly golden. Don't worry if the cookies will look very soft out of the oven, they will thicken a bit more once cooled down.

For the raspberry jam:
1. In a saucepan add the fresh raspberries, maple syrup, chia seeds.

2. Bring to simmer and cook for 5 minutes up until it thickens.

Enjoy!