• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a medium mixing bowl, mix dry ingredients together (almond flour, coconut flour, coconut sugar, salt), then mix in wet ingredients (vanilla extract, egg, coconut oil, maple syrup) and mix together well until a dough forms.
• Use your hands to roll dough into a ball then place on parchment paper. Using your hands, roll dough out to be ¼ inch thick and using a medium round cookie cutter or the top of a larger glass, make 3 inch circles. You want dough to be ¼ inch thick. If the dough sticks to your hands too much, sprinkle some flour on it and if the dough is thicker than ¼ inch, use your hands to flatten it down.
• Scoop 1-2 tsp of hazelnut or jam filling in the center of the circle, then bring all sides up and fold into a triangle, pinching all 3 corners together.
• Add cookies to a baking tray lined with parchment paper.
• Cook for 12-14 minutes (for hazelnut spread) or 14-16 minutes for jam, until cookies turn golden brown and ENJOY!

Hazelnut Filling

• Preheat the oven to 350 degrees and line a baking tray with parchment paper.
• Add hazelnuts and roast them for 20 minutes or until golden brown.
• Remove from the oven and let cool, then add all ingredients to a food process and blend.

Raspberry Jam

• Add all ingredients to a small pot over medium low heat and stir occasionally.
• Once raspberries start to warm, use a spoon or fork to mash them into a jam.
• Once all raspberries are mashed remove jam from heat.