Peanut Butter Thumbprint Cookies with Jam

1 Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2 In a large mixing bowl, combine the natural peanut butter, almond flour, rolled oats, maple syrup, baking soda, and vanilla extract. Mix the ingredients thoroughly until a sticky dough forms.
3 Scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving space between each.
4 Gently press down the center of each dough ball with your thumb to create a well or "thumbprint" for the jam. You can also use the back of a small measuring spoon. Make sure to press gently to prevent cracks. If the edges crack, that's okay, use your fingers to lightly smooth the edges.
5 Spoon a small amount of strawberry jam into the center of each thumbprint. You can adjust the amount based on your preference, but be careful not to overfill. If you want to make a simple homemade strawberry jam, scroll up to read the details and recipe. 
6 Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
7 Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.