Preheat oven to 350F, and line two trays with parchment paper.

In a medium bowl, whisk together almond meal, baking soda and salt.

In a smaller bowl combine butter, maple syrup and vanilla. Pour wet ingredients into dry ingredients and stir to combine.

Using a 1 tablespoon scoop (or measuring spoon) portion out heaping balls, and roll with your hands to form balls. With your finger press an indent into the centre of each cookie and place on the baking tray.

Fill the holes with raspberry chia jam (recipe below) and bake at 350F until golden, about 8-10 minutes.

In a medium pot, add raspberries, maple syrup and vanilla. Simmer on medium-low heat until the berries have started to cook down and fall apart, about 10 minutes.

Stir in chia seeds, and remove from heat. Allow chia seeds to expand, about 5-10 minutes.