1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together whole wheat flour, almond flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the softened butter, honey (or maple syrup), and vanilla extract until light and fluffy.

4. Add the egg and mix until well incorporated.

5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

6. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.

7. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

8. Fill each indentation with about 1/2 teaspoon of strawberry jam.

9. Bake for 12-15 minutes or until the cookies are lightly golden around the edges.

10. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.