Heat water and maple syrup or sugar in a saucepan, stirring until it comes to a simmer. Add cranberries, and cook until the cranberries pop and break down, about 10 minutes. Mash with a potato masher or fork so there are no large cranberry pieces. Set the mixture aside to cool.
Mix the ground oats, almond flour, whole wheat flour, cinnamon, and salt in a bowl. In another bowl, whisk maple syrup and oil together until smooth. Stir into flour mixture until well blended.
Preheat oven to 350°F.
Form dough in 1-inch balls, using a rounded teaspoon (or #100 cookie scoop) to measure.
Arrange about 1 ½ inches apart on baking sheet lined with parchment or silicone baking mat.
Gently press your pointer or pinky finger in the center of the cookies, creating space for the jam.
Fill each cookie with scant ½ teaspoon cranberry jam, dropping from a spoon, or if you have pastry bag skills, pipe the jam into the indentations. Bake 10 to 15 minutes, or until light golden brown on the bottoms.
No almond flour? Grind almonds in the blender or food processor along with the oats.
Feel free to substitute gluten-free flour for the white whole wheat flour.