Preheat the oven to 400F/180C.
In a large bowl combine all the dry ingredients: almond flour, tapioca flour, baking soda, salt. Mix with a fork and set apart.
In another bowl mash the banana with a fork.
Add the maple syrup, vanilla extract, coconut oil and applesauce. Mix well.
Slowly combine the dry ingredients into the wet ones. You will obtain a super sticky dough.
Cover the bowl and refrigerate for at least 20 minutes or more to let the dough get firm and compact.
Line a baking sheet with parchment paper and remove the dough from the refrigerator.
Grease your hands with some coconut oil. Take 1 teaspoon of mix and roll it in your hands creating a ball. Place on the baking sheet. Keep going.
Grease your thumb with some coconut oil and push it in the center of the ball.
Fill the hole with a drop of raspberry jam, and repeat.
Bake for 30 minutes until slightly golden. Don't worry if the cookies will look very soft out of the oven, they will thicken a bit more once cooled down.
In a saucepan add the fresh raspberries + maple syrup + chia seeds.
Bring to simmer and cook for 5 minutes up until it thickens.