Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl whisk coconut oil, vanilla extract, and liquid Monk fruit.
Add almond flour and salt, mix well until the mixture forms a soft dough consistency.
Roll dough into 12 balls, place on a prepared baking sheet, about 2 inches apart.
Using your thumb or the back of ½ teaspoon measuring spoon, press in the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.
Bake the cookies for 15 minutes or until they get brownish in the edges. Once they are done and the edges are golden brown, the cookies will be soft. Don’t remove them from the baking sheet for a few minutes until they cool off.
Keep them in an airtight container in the refrigerator for 7 – 10 days, they will get soft with time. To freeze, let cool and store in freezer-safe containers with parchment paper between each layer, will keep for to 2 months.