1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a bowl, combine oat flour, protein powder, and sea salt. 3. Stir in almond butter, maple syrup, and vanilla extract until a thick dough forms. If it is too crumbly, add almond milk 1 tablespoon at a time. 4. Scoop and roll the dough into 12 equal-sized balls and place them on the prepared baking sheet. 5. Press your thumb into the center of each ball to create an indentation. 6. Fill each well with approximately 1-2 teaspoons of blackberry jam. 7. Bake for 10 minutes until the edges are slightly firm. 8. Allow the cookies to cool completely on the baking sheet to set before serving.