Raspberry-Lemon Thumbprint Cookies (gluten-free)

Ingredients

• 1 cup blanched almond flour
• ⅓ cups brown rice flour
• ⅓ cups sweet rice flour
• ⅓ cups tapioca flour
• 1 teaspoon baking powder
• ¼ teaspoons sea salt
• ½ cups butter, softened
• ⅓ cups maple sugar
• 1 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 3 tablespoons sugar-free jam (raspberry, blueberry, or apricot)