Cream together Daiya Plain Cream Cheeze Style Spread, vegan butter, and sugar until the mixture is light and fluffy, about 5 minutes. Scrape the sides of the mixing bowl at least once while mixing.
Add in almond extract, mix until combined.
In a separate bowl, combine salt, flour, and xanthan gum. Add dry ingredients into wet ingredients. Mix just until combined. Do not over mix. Refrigerate dough for 1 hour. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking.
After the dough has been refrigerated, use a tablespoon-sized cookie scoop to scoop cookies onto a lined baking sheet, use parchment or a silicone baking mat. Do not flatten cookies. Using a 1 tsp measuring spoon, make an indent at the top of the cookies, do not push in too far. Use a 1 tsp measuring spoon to measure jam and place in the indent.
Bake cookies for 10 minutes or until the edges turn golden. Let cool for 10 minutes before transferring to a cooling rack. Cookies will be very soft. Enjoy!