Preheat the oven to 180C (350F).

Line 2 large baking trays with baking parchment (greaseproof paper).

In a large bowl, mix together the ground almonds, bicarbonate of soda, coconut oil, honey and vanilla extract until thoroughly combined.

Break off small bits of the dough and roll into balls (about an inch in diameter).

Place each of the balls on the baking tray with a couple of inches in between each one.

Press the balls down to flatten them into a cookie shape.

Using your thumb, press down to create a small well or dent in the centre of each of the cookies.

Fill these wells with a teaspoon of strawberry jam.

Bake for 7-10 mins, checking often.

Remove from the oven and allow to cool slightly before serving.