Pre-heat the oven to 350º. Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, oat flour and baking powder.
In a medium bowl, melt the coconut oil (I use the microwave) and then add the maple syrup, plant milk and almond extract. Whisk well until it becomes uniform.
Pour the wet ingredient over the dry and combine the batter. It might look dry at first, but keep stirring until it forms a large moist ball of dough. Make sure to break up all the almond flour clumps as you stir.
Divide the dough in 12 equal portions (I like to use my small ice cream scoop) and shape them in balls by rolling in between your hands. Then, place them on the prepared baking sheet.
Using your finger or the back of a measuring teaspoon, press in the middle of each ball to create a cavity (don't go all the way through!).
Fill the cavity with the jam of your choice. If your jam is thinner, then don't go all the way to the top so it does not leak on the sides (although it's fine if it leaks, it gives them a nice rustic look!).
Bake in the oven for 9-10 minutes or until they start to get golden brown (although they should remain mostly pale). Once they are baked, let the cookies COOL DOWN for at least 10-15 minutes before enjoying (they will be VERY SOFT when just out of the oven). Enjoy!