In a large bowl, whisk together the all-purpose flour, almond flour, coconut sugar, and a pinch of salt until well combined.

In a separate bowl, melt the coconut oil. Stir in the maple syrup and vanilla extract, then whisk until the mixture is smooth and well combined.

Slowly incorporate the wet ingredients into the dry mixture, stirring continuously until well combined. Stir until a soft dough forms. If the dough feels too dry, add water one teaspoon at a time until it begins to come together.

Seal the dough in plastic wrap and chill in the refrigerator for 30 minutes to allow it to firm up. Chilling the dough ensures the cookies hold their shape and don’t spread excessively while baking.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for hassle-free cleanup.

Take about a tablespoon of dough and roll it into a perfect ball. Place the dough on the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Lightly press your thumb or the back of a spoon into the center of each dough ball to create a small indentation.

Drop approximately ½ teaspoon of jam into the center of each indentation. Be mindful not to overfill, as the jam may overflow while baking.

Transfer the cookies to the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to rest on the baking sheet for a few minutes, then gently transfer them to a wire rack to cool completely.