Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

In the bowl of a stand mixer, combine the coconut oil and date sugar and mix on medium speed until well combined. (You are just looking to smooth out the lumps in the coconut oil).

Add the salt, vanilla extract, and cinnamon. Mix to combine.

Add the flour about a quarter cup at a time, and then add the cornstarch. The mixture may look a bit crumbly, but keep mixing until it comes together in one mass.

Form one tablespoon of dough at a time into a ball (use a small cookie scoop if you can), place on the prepared baking sheet, and press down lightly to flatten the top while leaving it thick. Indent each ball with the back of a round 1/2 teaspoon metal measuring spoon (or use your thumb).

Place the baking sheet in the middle of the preheated oven and bake for nine to 10 minutes. You want to see a bit of browning on the bottom edge of the cookies.

The cookies will be soft and delicate when they come out of the oven, so allow them to set for a few minutes, and then carefully slide the parchment paper off of the hot pan. Move the cookies to a cooling rack.

When the cookies are fully cooled, warm some jam and place in a piping bag, or small zip-top bag. (I warm the jam so it will pipe out smooth, and not lumpy). Cut a small hole in the corner of the bag, and carefully hold over the indentation in the cookie. Pipe the jam in the center and allow the jam to fill up the space. Alternatively, you can use a teaspoon to drop jam in the center, but it won’t look as smooth. Allow the jam to cool and set.