Preheat oven to 175 degrees C

Grease and line two cookie sheets with parchment paper

Process oats in a food processor until it's a fine flour

Cream butter, sugar and vanilla on high speed until light and fluffy (approx 3-5 minutes), add egg, beat until just combined.

Add oat flour, spelt flour, desiccated coconut (or almond meal), baking powder and stir until just combined. Pop dough in the fridge for 30 minutes.

Drop tablespoons of cookie dough into your hand and roll into a ball, then place onto the baking sheet around 4cm apart. With clean hands, use your pointer finger or thumb to gently make a hole in the middle of each cookie.

Using a teaspoon, spoon a small amount of jam into each hole, pop into the oven and bake for around 10 - 15 minutes or until cookies are golden brown.

Allow them to cool and set on the trays then transfer to a wire rack to cool completely.

Store in an airtight container for up to a week.