Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.

To a food processor, add pecans, oats and salt. Pulse until you achieve a course flour.

Next, add the flour, maple syrup, nut butter and applesauce to the food processor. Pulse to combine ingredients at first, then run the food processor on low until a dough starts to form. Scrape down the sides as needed. If the dough is too dry and crumbly, add 1-2 more tablespoons of applesauce and pulse to combine. If dough is too sticky, add 1-2 tablespoons more of flour and process.

With a tablespoon or cookie scoop, scoop some dough into slightly wet hands and roll into a ball. If desired, roll the ball in chopped/crushed almonds before placing on the prepared baking sheet.

Using your thumb or the back of a tablespoon, gently press into the center of the dough ball to make a little crevice. If you notice the edges of your cookies cracking, gently smooth them back together again with your fingers.

Spoon 1-2 teaspoons of jam into each cookie crevice, making sure to smooth it out evenly.

Bake in the oven for 15 minutes. Remove from oven and allow to cool before removing from the baking sheet.