I've seen a few versions of this jam - topped cookie floating around, but I like the one I've devised because my addition of almond butter gives them the dry crumbly texture of a peanut butter cookie. (whatwouldcathyeat.com)
Play around with the sweetness − less maple syrup is better for you and gives a slightly more crumbly texture — we don't add extra sweetness if we don't need it. (foodmatters.com)
Substituting 25 % yields a tender, crumbly texture in scones. (kingarthurflour.com)