1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the vanilla extract and mix well.
4. Gradually add the gluten-free flour and salt, mixing until combined.
5. Fold in the rolled oats to create a crumbly texture.
6. On a baking sheet lined with parchment paper, scoop out a tablespoon of the dough and flatten it slightly.
7. Add a small dollop of raspberry jam in the center of each cookie.
8. Top with additional crumble mixture if desired.
9. Bake for 12-15 minutes or until the edges are golden brown.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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