In a bowl, warm the almond butter and non dairy milk in the microwave and mix until smooth. Or warm the milk on the stove and add to a bowl. Mix in the almond butter until smooth.
Add sugar and vanilla and mix in until well combined.
Add the almond pulp and mix in.
Mix the salt and baking soda in 1/2 cup flour and add to the bowl. Mix in. Add chia seeds and mix in. Add flour a Tbsp at a time till the mixture is a soft dough, not sticky and not too wet. Amount of flour needed will depend on the moisture content of the almond pulp.
Chill for 5 to 10 minutes. Meanwhile, preheat the oven to 350 degrees F / 180ºc.
Make small balls of the dough and place on parchment lined baking sheet. Press the middle to make a dent.
Take 2-3 Tbsp of cherry preserves in a small bowl. Mix until it is a bit smooth, Drop 1/2 tsp of the preserves in the dents of the cookies.
Bake for 16 to 17 minutes. Cool completely, serve.
If using almond flour or other nut flour instead of pulp, you might need to add 1+ tsp more non dairy milk to form a dough.Nutritional values based on one serving