Make the jam first. Combine all of the jam ingredients in a small pot set over medium heat. Cook, stirring occasionally until most of the cranberries have burst. At this point, turn the heat down to a low simmer and gently mash any remaining whole cranberries. Cook for 3-5 more minutes until the jam has thickened. Store the jam in a clean jar and allow it to cool completely before filling the thumbprints. Makes about 1 cup of jam.

To make the thumbprint cookies, Preheat your oven to 350 degrees and line a baking sheet with parchment. Combine the flours and salt together in a bowl. In a separate bowl, mix together the coconut oil, honey, vanilla extract, and lemon zest. Add the wet ingredients to the dry and mix until the dough starts to form a ball.

Using a small cookie scoop or tablespoon measure, take scoops of the dough, roll them into a ball in your palms, then roll them in the coarsely ground oats. Put the balls of dough on the lined baking sheet, then gently create an indention with your thumb in each cookie. Fill each thumbprint with the cranberry jam (you’ll use around ½ to 1 tsp of jam per cookie).

When all of the cookies have been formed and filled, bake them for 10-12 minutes until the cookies are firm and the bottoms are just starting to turn golden. Cool completely before eating or storing. Makes about 15 cookies.