Preheat oven to 350 degrees. In a large mixing bowl, combine the teff flour and sea salt. Blend the hazlenut butter, raspberry jam, maple syrup, molasses, nutritional yeast, sugar, oil and vanilla in a food processor until creamy. Then pour the wet ingredients into the bowl with the flour and salt and stir together. Shape the dough into walnut size balls. Flatten gently with a fork on a cookie sheet. Bake for 15 minutes. Take out of the oven and allow to cool.