Add all of the ingredients to a stand mixer (or use a mixing bowl and electric hand mixer) and beat until combined and a thick dough forms. Note: if the dough appears dry or crumbly and doesn’t easily come together, add more melted coconut oil or butter until a dough forms easily (do this 1 to 2 tablespoons at a time).

Refrigerate the dough for at least 1 hour.

When you're ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Roll a small ball of cookie dough in your palms, and gently press the center with your thumb.  Place on a cookie sheet and repeat for the remaining dough, placing them at least 2 inches apart.

Fill the cookies with 1/2 teaspoon of sugar-free raspberry jam (or preserves of choice) each.

Bake in the oven for 8 to 12 minutes, or until cookies are  golden-brown around the edges. Allow the cookies to cool completely before touching them, as they will crumble if moved when they're still warm.

While the cookies are baking, you can whip up the glaze. Stir the sugar-free confectioners sweetener and water together in a bowl or measuring cup until it’s well-combined and reaches your desired thickness.

Once the cookies are out of the oven and have cooled, you can fill them with additional raspberry preserves (I do this) and drizzle the optional glaze over the cookies.

Serve and enjoy!