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1. Preheat oven to 350°F (175°C).
2. Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
3. Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms.
4. It will seem a little dry at first, but just keep mixing.
5. Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball.
6. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie.
7. Add 1/2-1 teaspoon of jam to the indentation.
8. Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
9. Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes.
10. Transfer them to a rack to cool completely before serving.
11. To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.

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