Preheat oven to 350°F. Place pecans and oats into a food processor and pulse until finely ground.
Place pecan and oat mixture in a large bowl and add flours, oil, syrup, vanilla extract and salt. Stir to combine well. Roll 2 tbsp. size balls of the dough in the palm of your hand to form each cookie, then place on baking sheets, spacing cookies 2 inches apart. Press your thumb into the center of each cookie to make an indentation and spoon a teaspoon of cranberry jam into each space.
Bake cookies until golden, about 13-15 minutes. Transfer to a wire rack to let cool completely, then drizzle with peanut butter, if using.