To make the chia jam - in a small pot over medium heat add raspberries and maple syrup. Stir for 8 minutes, make sure to break down the raspberries with a fork whilst heating. After 8 minutes, add chia seeds and stir consistently for 2 minutes. Allow mixture to cool and transfer to glass jar. Store in fridge overnight to allow chia seeds to expand.
Preheat the oven to 180ºC / 350ºF.
To make the cookies - in a bowl, add flour, almond meal, ground cinnamon, salt, maple syrup and coconut oil. Mix to make cookie dough.
Roll cookie dough into balls (approx. 1.5 tsp per cookie) and place on a parchment lined baking tray.
Press thumb down into the middle of each cookie ball to make a hole for the jam.
Place 1/2 - 1 tsp of chia jam into the middle.
Bake cookies for 20 minutes (check after 15 minutes but allow them to sit until golden - it required 20 minutes baking to make golden but not burn in my oven).
Take cookies out of the oven and allow to cool for 10 minutes.
Enjoy!
*If possible, prepare the chia seed jam the day before to allow the chia to expand.