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1
Preheat the oven to 350F.
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2
Line 2 rimmed baking sheets with parchment paper and set aside.
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3
In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon; set aside.
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4
In a separate small bowl, combine the agave nectar and coconut oil and stir until thoroughly incorporated.
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5
Set aside.
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6
Dust a clean work surface and a rolling pin with the rice flour.
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7
Place about one quarter of the dough on the work surface and roll it out to form a 1/4-inch-thick rectangle.
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8
Transfer the dough to a piece of parchment and place it in the refrigerator to chill while you roll out the remaining dough in the same fashion.
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9
Place the second rectangle of dough in the refrigerator to chill.
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10
Place 1 portion of chilled dough on the work surface with a long side facing you.
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11
Spread 1/4 cup of the preserves or jam onto the dough.
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12
Sprinkle 1/4 cup of the raisins over it, followed by 1/4 cup of the walnuts, if using, and 2 tablespoons of the cinnamon-sugar mixture.
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13
Roll the dough into a tight log.
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14
Transfer it to a baking sheet, then pinch the ends closed.
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15
Repeat with the remaining dough, arranging the logs 1 inch apart on one of the prepared baking sheets.
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16
Brush the logs with the agave mixture and sprinkle each with the remaining cinnamon sugar.
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17
Using a sharp knife, make 3/4-inch-deep cuts crosswise in the dough at 1-inch intervals, making sure not to cut through to the bottom.
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18
Repeat with the remaining dough.
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19
Bake for 15 minutes, rotate, and continue to bake for another 10 minutes, or until the logs are golden brown.
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20
Let stand on the baking sheets for 20 minutes, then transfer the logs to a cutting board and slice the cookies all the way through.
