Start by mixing the peanut butter, almond butter, and coconut flour together in a medium-sized bowl-- it's easiest to mix nut butter at room temperature, if you're able to leave your almond butter and peanut butter out on the counter for a couple of hours beforehand. Add in the honey and mix well.
Continue by combining the baking soda, vanilla extract and finally, mixing the egg in.
Once well-combined, spoon a tablespoon of the batter onto a parchment paper-lined baking tray.
Flatten each cookie with the palm of your hand, wetted slightly to avoid sticking to the cookies.
Now, using your thumb, make a slight imprint into middle of the cookie. Spoon the strawberry jam into the middle of the cookie-- the jam can definitely spill off the cookie, don't worry about that! You're the best judge of your own cookies, but I prefer to have a lot of jam in my cookies.
Bake the cookies in a preheated oven at 350, for 10-12 minutes, until browned. Allow them to cool completely before removing from the tray, as they will be soft and breakable. Once they cool they will be bendy. Store in the fridge or freezer.