Add the oatmeal and chia seeds to a blend, and blend to a coarse flour, leaving some of the oat texture.
In a mixing bowl, add Sunbutter, date paste, melted coconut oil, sea salt and baking soda, and mix to combine.
Add the processed oatmeal and chia seeds, and stir to combine.
In a sauce pan, add cranberries and half of the water. Bring to a simmer over medium high heat, and cook for 2-3 minutes after the cranberries begin to pop.
Scoop about 1/4 cup of the cranberry mixture, and add to a blender along with the remaining water and date paste. Puree until well mixed, and then add back to the sauce pan with the cranberries. Mix together.
Preheat oven to 350 degrees F.
Using a cookie scoop or rounded tablespoon measuring spoon, scoop cookies in balls and place them on the baking tray.
Use a half teaspoon measuring spoon or your thumb to press large imprints in the center of all the cookies.
Fill the thumbprints with a scoop of cranberry jam.
Bake cookies for 10 minutes, then allow to cool.
If desired, drizzle cookies with additional Sunbutter to serve. Store cookies without the drizzle or store them once they are drizzled in a single layer.