Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
Sift the almond flour, baking soda and salt in a medium sized bowl. Then whisk in the oil, maple syrup and vanilla until it forms into a thick batter.
Roll tablespoon sized portions into balls. If the batter is sticking on your hands, lightly grease your palms with a few drops of oil. Place the balls on the cookie sheet and with your finger press the middle to leave a small indentation in the center of the cookie. Distribute the jam into the cavities of the cookies.
Bake for 13 minutes. The cookies will be soft when you remove the tray from the oven. Leave them on the tray undisturbed so they can take form as they cool. Finish with flake salt if desired.
Notes
Store at room temperature for up to three days. They can also be made ahead of time and frozen. Remove them from the freezer an hour before you would like to serve them.