Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the maple syrup, vanilla extract, melted coconut oil, and creamy peanut butter until smooth.

Add the almond flour and salt (if using) to the bowl and mix until a dough forms.

Using a double cookie scoop, portion out the dough and roll it into balls between your palms.

Place each ball onto the prepared baking sheet. Using the back of the cookie scoop, gently press an indent into the center of each dough ball.

Spoon about 1 tablespoon of chia seed jam into each indentation.

Bake the cookies for 20-22 minutes, until golden brown.

Allow the cookies to cool before enjoying!

Store these delightful treats in an airtight container at room temperature and savor them within 4-5 days.