In a large bowl, add the almond flour, cashew flour, gluten free flour, baking powder, and salt. Whisk to combine.
Pour in the maple syrup, melted coconut oil and vanilla and combine with a wooden spoon.
Scrape the dough onto a lightly floured surface and knead for 2 minutes.
Roll tablespoon-size portions of the dough into balls. Place on the parchment-lined cookie sheets and press a moist 1/4 – 1/2 teaspoon into the center of each dough ball. If your balls seems dry – add another 1-2 tablespoons of maple syrup to moisten the dough.
Add approximately 1/2 teaspoon of jam per cookie. Refrigerate for 15 minutes.
Place the cookies in the oven and bake for 8 minutes. Open the oven and reverse the position of the pans; bake for another 7 to 8 minutes, or until the cookies are golden. Remove cookies from the oven and let cool and harden on an oven-rack before serving.