Preheat your oven to 375 degrees F and have two sheet pans at the ready.

First, combine the wet ingredients in the bowl of a stand mixer. With a paddle attachment, mix until light and fluffy. If you do not have a stand mixer, you can also hand mix.

Next, slowly add in the flour & cocoa mixture while the mixer is still running at a low speed. Scrape down the sides of the bowl with a spatula as you go.

Divide the dough into two balls. Take the first and roll it out on a floured surface until it's about 1/2 an inch thick. Use a shot glass or small cookie cutter to cut out each circle and transfer them all to a sheet pan. Once you cut out as many cookies as you can, bunch the dough back up into a ball and repeat the process.

Do the same steps with the second dough ball. Be sure that you have an even number of cookies since you're making sandwiches!

Bake the cookies for ~10 minutes, until they begin to harden on the bottoms. Allow to come to room temperature, then transfer to the fridge to chill for at least 2 hours.

Once chilled, assemble your coconut butter filling. Use a butter knife to place a dollop on one cookie and mush it around with your fingers. Top with jam, and then a second cookie.

Store cookies in a container in the fridge to keep them from melting.