Almond Flour Thumbprint Cookies

Preheat oven to 350°F. 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. It will seem a little dry at first, but just keep mixing. 4. Scoop and roll dough: 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. 5. Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom. 6. Cool and enjoy: 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. 7. 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.