Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking soda, and baking powder.
In a high-speed blender, combine the almond butter, maple syrup, and vanilla flavoring, blending until smooth and creamy.
Add the almond butter mixture to the flour mixture and mix to combine.
Roll the dough into 12 balls and place on the baking sheet.
Use your thumb to make an imprint on each cookie, then fill the dent with the strawberry jam (or jam of your choice).
Bake for 12-15 minutes.
Remove from the oven and allow to cool for 2-3 minutes before serving.