approx. 1/4cupjam of choice I used fruit-sweetened orange and raspberry storebought jam and a homemade, 2-ingredient blueberry jam (see Notes for recipe).
Preheat oven to 350 degrees F, and line a baking sheet with parchment.
Combine the almond flour, tapioca, sugar, and salt in a mixing bowl. Whisk to combine.
In a mug whisk together the water, vanilla and maple syrup. Pour the wet mixture into the dry ingredients, and stir until fully combined.
The dough should stick together but not be overly wet. With a small cookie scoop or a tablespoon, scoop up 1 1/2 tablespoons of dough per cookie and place on cookie sheet. Use your thumb to make an indentation in the center of each cookie, and fill with jam.
Bake 16 to 18 minutes or until the bottoms are golden brown. The cookies will be soft right out of the oven; allow to cool on the baking sheet.
Store cookies at room temperature in a container with the lid not fully sealed (unless you don't mind the cookies getting soft) for up to 2 days or refrigerate for up to 4 days.
Easy 2-ingredient blueberry jam:
Combine 1 cup frozen wild blueberries and 1 Tbsp maple syrup in a small sauce pan. Simmer over low to medium-low heat until the berries have burst and the liquid has mostly evaporated. This should take about 10 to 15 minutes total.Store leftover jam in the refrigerator for up to 4 days.