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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Sift together the brown rice, white rice, and tapioca flours, potato starch, cornstarch, xanthan gum, and ½ teaspoon salt in a small bowl. Set aside.
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In the bowl of a stand mixer, cream together the coconut sugar and coconut oil for 2 minutes on high speed. Add the milk, maple syrup, and vanilla and beat 2 minutes longer. Add the flour mixture and mix until a dough comes together. Fold in the almonds to combine.
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Roll tablespoon-size scoops of cookie dough into balls. Place on the prepared baking sheet at least 1 inch apart and indent the center of each cookie with your thumb.
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Bake for 7 minutes, then carefully place 1/4 to 1/2 teaspoon raspberry jam into the center of each cookie and bake 6 minutes longer (they will not have changed color much). Transfer the cookies to a cooling rack to harden and cool completely.