Preheat the oven to 350 and line a baking sheet with parchment paper.
In a bowl, stir together vanilla, maple syrup and coconut oil, then add in the almond flour and salt. Fold in crushed almonds and mix until a soft dough forms.
Use a tablespoon to scoop out dough and roll into balls, placing them on the baking sheet a few inches apart from one another. Use your thumb or a spoon to press down into the middle of each cookie to form a bowl. Pinch the sides of the dough if it starts to break apart.
Bake for 12-15 minutes, or until the cookies turn a golden brown. Let them cool and set for 20 minutes before spooning out about a teaspoon of jam into the bowl of each cookie.
Serve right away or store in an airtight container in the fridge for 2-3 days.