Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine almond flour, melted unsalted butter, maple syrup, vanilla extract, and fine salt. Stir until smooth and creamy.

Scoop about 2 teaspoons of dough, roll into a ball, and optionally roll each ball in granulated sugar. Arrange on the baking sheet, spacing them 2 inches apart.

Using the back of a spoon, press down into each dough ball to form an indentation.

Spoon up to ½ teaspoon of jam into each indentation, being careful not to overfill.

Bake for 13-15 minutes or until edges turn golden brown. Watch closely to prevent burning.

Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Enjoy your cookies or store them in an airtight container for later.