Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

In a large bowl, stir together the almond butter, erythritol, almond milk, vanilla extract, and almond extract.

In a small bowl, whisk together the oat flour, baking powder, and salt. Dump the dry ingredients into the wet ingredients and fold together.  Form the dough into a ball.  Break off chunks of the dough and roll into balls (I used a small cookie scoop to make sure all the cookies were evenly sized).

Press the balls into thick patties between your palms and place them on a baking sheet.  Use a teaspoon measure to indent “thumbprints” into the cookies.  Fix any large cracks that form on the edges of the cookie dough, then fill each “well” with fruit spread.

Bake for ~10 minutes.  Do not underbake or overbake!  Underbaking results in a delicate cookie that might fall apart.  Overbaking results in a dry and crumbly cookie.  Let cool compeltely on the cookie sheet.

In a small bowl, whisk together the erythritol, fruit spread, and a few drops of water.  Form an icing that you can drizzle.  Fill a pastry bag with the mixture and snip a tiny corner off.  Drizzle the icing over the cookies.  Serve immediately and enjoy!