Preheat oven to 350°F.

Line a baking sheet with parchment paper or use an un-greased baking stone.

Mix almond flour, softened butter, maple syrup, vanilla, and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.

Use a tablespoon to measure out dough and roll each into a ball. 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. Add 1/2-1 teaspoon of jam to the indentation.

Bake the cookies for 10-12 minutes, until they start to turn golden brown on the bottom.

Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.

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.