Combine almond flour and salt in a large bowl.

In a smaller bowl, mix grapeseed oil, agave nectar, vanilla extract, and water.

Incorporate the wet ingredients into the dry ingredients.

Refrigerate the dough for 1 hour.

Roll the dough between two sheets of parchment paper to a thickness of 1/4 - 1/2 inch.

Cut the dough into circles of your preferred size.

Gently create an indentation in the center of each circle with your finger.

Place 1/2 teaspoon of raspberry jam into the center of each circle.

Fold the dough to form three sides, pinching the three corners to create a triangular cookie shape.

Bake at 350°F (175°C) for 8 minutes, or until the edges are golden brown.

Let cool and serve.