Raspberry Hamantaschen - Gluten FREE

2 cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon water
some raspberry jam

In a large bowl, combine almond flour and salt
In a smaller bowl, combine oil, agave, vanilla and water
Mix wet ingredients into dry
Chill dough in refrigerator 1 hour
Roll out dough between 2 pieces of parchment paper ¼ – ½ inch thick
Cut dough into circles (size of your choosing)
Make a light indentation with your forefinger in the center of each circle
Drop ½ teaspoon of raspberry jam into the center of each circle
Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie
Bake at 350° for 8 minutes until cookies are golden brown around the edges
Serve