Preheat oven to 350 degrees.
In a medium bowl, combine the almond butter, maple syrup, oil and vanilla extract until well-mixed.
In another medium bowl, sift the spelt flour and salt.
Add the dry ingredients to the wet, and mix until nicely combined.
Using a small ice cream scoop or your hands, dole out the batter into 1.5 inch balls on parchment-paper covered baking sheets.
Squash those balls right down with your clean, just-washed thumb! Make sure you’ve created a nice well that the jam can happily sit in.
Spoon your chosen jam into the thumbprint-created wells!
Bake for 12-14 minutes, turning baking sheets halfway to ensure even baking.