Melt coconut oil in a large mixing bowl, and allow to cool until no longer hot.
Mix the coconut oil, almond flour, coconut flour, honey, sea salt, and egg with a fork or hand-held mixer, until all coconut oil clumps have broken up and mixture is mixed through.
Form into 1-inch balls using a cookie scoop, or scooping a tablespoon of dough at a time and rolling by hand.
Place balls 2 inches apart on prepared baking sheet (most cookie sheets will hold 12).
Using your thumb or index finger, make an indention in each cookie top, flattening the cookie slightly.
Use a small spoon to fill indentations with jam, being careful to not overfill.
Bake for 10 minutes, or until the bottom of the cookies starts to turn golden brown.
Remove from oven and allow to cool for 5 minutes on cookie sheet.
Remove to cooling rack and enjoy!
Keep leftovers covered in the fridge for up to 7 days.