In a small saucepan, combine the strawberries and maple syrup. Cover and bring to a simmer over medium heat, stirring frequently. After 5 minutes, when the mixture is starting to release juices, use a potato masher (or a fork) to lightly mash the strawberries.
Add the chia seeds and reduce the heat to medium-low. Continue cooking uncovered, stirring occasionally to prevent the bottom from scorching, for about 10 minutes or until the mixture has thickened. Remove from heat.
For the cookies
In a medium bowl, mix almond flour, coconut oil, maple syrup, and salt. Cover and refrigerate for 30 minutes or up to 24 hours.
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Divide the dough into 15 balls. Make an imprint in the center of each cookie with your thumb and fill each imprint with the strawberry chia jam, about 1 heaping teaspoon per cookie.
Bake for 10 minutes or until light golden brown around the edges. Remove from the oven and transfer to a cooling rack to cool completely.