Preheat the oven to 350 F and line a sheet pan with parchment paper lightly greased with oil.

Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.

Using a tbsp sized scoop, scoop the dough into a tbsp and roll into a ball. Set the ball of dough onto the baking sheet and press your thumb it into the center to make a thumbprint indentation. Repeat for all of the dough.

Scoop about 1-2 tsp worth of jam into the thumbprint indentation of each cookie.

Transfer to the preheated oven and bake for 10-12 minutes or until firm and baked through. Shortbread dough can easily burn, so be sure to watch them carefully at the 10-minute mark! You'll know they're done once they're firm, the jam is set, and the bottoms are lightly browned.

Carefully transfer to a cooling rack and allow to cool before drizzling with melted coconut butter if desired.