Preheat oven to 350 degrees and line a baking tray with parchment paper.

In a food processor, add coconut oil, coconut sugar, egg, and vanilla extract. Process until well blended.

Add remaining dry ingredients: almond flour, cassava flour, baking powder, and a pinch of salt. Process all until a ball forms. If ball doesn’t form, gather mixture by hand and press into a ball.

Separate dough ball into 2 pieces. Working with one piece of dough, place between two pieces of parchment paper. Using a rolling pin, roll dough until no more than 1/8” thick.

Dough will be dry and tend to crack around the edges. Pinch cracked edges together as you continue to roll out the dough. Using your desired cookie cutter shape, cut out as many shapes as you can.

Using a large spatula, move each cookie to the parchment-lined baking tray. Use a smaller cookie cutter to cut out the center of half the cookies. Carefully remove the dough from the inside cut-out.

Re-roll the remaining dough to cut out more cookie shapes. Repeat the process with the other piece of dough until all dough has been used.

Bake at 350 degrees on parchment-lined baking tray until slightly browned, 7-8 minutes. Remove cookies from baking sheet to a cooling rack once they have had a chance to cool slightly.

When cookies are completely cooled, match a whole cookie with one with a cut out so that they are back to back. Spread jam on back of whole cookie. Cover with cookie with cut out.

Store cookies in an airtight container at room temperature for up to two days.