Begin by preparing the jam.

Add the strawberries to a small saucepan over medium-low heat. Mash them with the back of a fork or to break them down.

Cook until the strawberries are broken down completely, then add the coconut sugar, chia seeds, and lemon juice.

Continue cooking 1 more minute. Remove from heat and let cool, to allow the jam to thicken (about 5-6 minutes).

Now, prepare the cookies.

In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt.

Add the maple syrup and melted coconut oil, forming a ball with the cookie dough.

Cover with plastic wrap and refrigerate the dough for 30 minutes.

Remove the dough from the fridge and place it between two pieces of parchment paper, and use a rolling pin to roll out the dough, about 1/4 inch thick.

Remove the top layer of parchment paper and use a linzer cookie cutter and make equal amount of the outer rounds and inner cut outs, removing the scrap dough away.

Then, using both hands, lift the edges of the parchment paper with the cut-out cookies & transfer it onto the baking sheet.

Bake for 9 minutes. The cookies should be slightly golden.

Allow to sit for 20 minutes, then transfer to a wire cookie sheet to cool completely.

Once cooled, add about 1 tablespoon of strawberry jam mixture to each of the outer rounds.

Cover the cookies with the other half of the cookie (with the hole in it).