First, preheat your oven to 350°F.

Add the oat and raw almonds to a food processor and pulse until you have a chunky flour-like consistency.

Add the almond and oat "flour" mixture to a large mixing bowl along with the all-purpose flour (or use gluten-free if you are gluten intolerant) and the salt.

Whisk to combine.

Next, add the coconut oil (sunflower-seed oil or grape-seed oil work as well) and honey or maple syrup to a heat proof cup and microwave for 20 seconds or until the coconut oil has melted, then mix to combine.

You can also heat it on the stove top for a couple of minutes.

Add the melted coconut oil and maple syrup mixture to the dry ingredients as well as the vanilla extract.

Using a spatula, mix to combine until the dry mixture has fully absorbed the wet.

Add parchment paper to your baking sheet.

Using a small ice cream scoop or a 1/4 cup measuring cup, scoop out the dough, roll it into a ball and place it onto the parchment paper lined baking sheet leaving about 2 inches in between each cookie.

This recipe makes 20 small cookies so you will only have room for about 10-12 cookies per baking sheet.

Carefully, press your thumb into the center of each cookie ball then add a bit of jam into the center.

Bake the cookies at 350°F for 15-20 minutes, depending on the size of your cookies.

The bottom of the cookies should be browned and the top slightly golden.

I usually allow the cookies to cool for about 10 minutes then add some powdered sugar.

Store the cookies in a cookie box in a cool and dry place for up to 1 week!