Preheat the oven to 325°F (160°C). Line 1 or 2 baking sheets with parchment paper so the cookies release easily and the bottoms do not brown too fast.

In a large bowl, whisk together the almond butter and neutral oil until the mixture looks smooth and glossy. You should not see streaks of oil or thick clumps of almond butter.

Add the sugar, oat milk, and vanilla. Beat or whisk until the mixture is thick and creamy. It should look like a smooth nut butter paste.

Sprinkle the flour, cornstarch, baking powder, and salt over the bowl. Fold everything together with a spatula until no dry patches remain. The dough should be soft, thick, and easy to roll without crumbling.

Scoop slightly heaping tablespoon portions of dough. Roll each scoop between your palms into a smooth ball. Arrange the balls on the lined baking sheets with about 2 to 3 inches (5 to 8 cm) between them so they have room to spread.

Cup one dough ball in your hand and press your thumb, knuckle, or the back of a teaspoon into the center to form a well. Press slowly so the dough moves outward instead of cracking. Pinch any big cracks back together so the jam will not leak.

Spoon strawberry jam into each indentation. Fill almost to the top, but keep the jam slightly below the rim so it does not flow over the sides in the oven.

Bake the cookies for 15 to 17 minutes, until the edges feel set and the bottoms are lightly golden. The centers around the jam will still look a bit soft.

Leave the cookies on the baking sheet to cool completely. This helps the centers finish setting and the jam thicken in the wells. Once cool, move them to a plate or tin and serve.