Sift the flours, add salt and vanilla
Mix softened butter with agave syrup and add to flour. Use your hands to blend together flour and mixture of butter and syrup into a dough
The dough will be quite soft but after chilling it will be just right for forming the cookies. Wrap it into a plastic foil and leave in the fridge for at lest 15 minutes to firm up.
Warm up the oven to 175 degrees Celsius (350F) and line the baking pan with parchment paper
Take a walnut sized piece of dough and roll it in a ball. Place on a parchment paper and gently press with your finger to make a dent. Fill it up with jam. Don’t use too much jam because it will overflow during baking.
Bake them for 13-15 minutes, until they slightly brown on the bottom. Be careful not to overbake them. When they're done they will probably still look uncooked from above but as soon as they are slightly browned from under, they are done.
After they cool down completely, keep them in a airtight container or covered with cling foil. They should keep for weeks (or until eaten;)