Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl whisk the wet ingredients (coconut oil, vanilla extract, and maple syrup).

Add dry ingredients (almond flour, and salt) and mix well until the mixture forms a soft dough consistency.

Roll the dough into 12 balls, place on a rimmed baking sheet, about 2 inches apart.

Using your thumb or the back of a ½ teaspoon measuring spoon, press the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.

Bake the cookies for 15 minutes or until they get brownish in the edges. Once done, the cookies will be soft.  Don’t remove them from the baking sheet until completely cool since they’ll harden while cooling.

Keep them in a covered container in the refrigerator for 7 – 10 days.  The cookies will get soft with time. To freeze, let cool and store in freezer-safe containers with parchment paper between each layer.  They will keep for up to 2 months.