8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
8 oz raspberry jam or jelly
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.
Scoop the dough into balls just smaller than a golf ball, and shape into ovals. Using your thumb, create a long divot in the cookie, and fill with jam. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown.