Combine the Dries: In a medium bowl, stir together ¾ cup all-purpose flour (105 g), ⅓ cup whole wheat flour (43 g), 1 ½ cups whole rolled oats (180n g), 1 tsp baking soda, 1 ½ tsp salt, 2 tsp ground turmeric, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 2 tablespoons whole flax seed (20g) and ⅔ cup finely shredded coconut flake (40g).

Cream the butter and sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine 2 sticks of butter and 8 ounces (1½ tightly packed cups) of dark brown sugar. Beat on medium until fluffy and light tan in color, about 2 minutes. Scrape down sides of bowl. Add 2 eggs and 2 ½ teaspoons vanilla extract. Beat again on medium-low just to incorporate.

Combine and Scoop: Add the dry ingredients and mix on low until combined, 30 seconds to 1 minute. Line a small baking sheet or plate with parchment. Using a 2-ounce ice cream scoop or ¼ cup measure, scoop and portion out 12 cookies, and arrange them side by side on parchment. Using the backside of a teaspoon measure, make a fairly deep divot on the top of each cookie. Fill each divot with about 2 teaspoons sour cherry jam. Cover with plastic wrap and transfer to the fridge to let dough hydrate and chill for at least 2 hours and up to overnight.

Bake: Preheat the oven to 350. Line 2 baking sheets with parchment paper. Arrange 5 cookies on each sheet, or as many as you’d like to bake off. Bake, rotating the sheets 180 degrees halfway through, until no longer wet on top and golden brown at the edges, 15-18 minutes. If they come out misshapen at all, you can use a spatula to scoot the unruly edges back in towards the center to create a more perfectly round cookie. Let cool slightly, then sprinkle with flaky sea salt and transfer to a wire rack to finish cooling completely.