• Preheat the oven to 180 degrees C
• Line a baking tray with baking paper
• In a small saucepan on medium heat melt the coconut oil, remove from heat once melted and set aside
• In a medium bowl combine almond meal, buckwheat flour, lemon zest, rice syrup and the melted coconut oil. Mix well until a dough like ball has formed. Set aside while you make the jam

For the Jam

• On low to medium heat in a small saucepan add in the raspberries, rice syrup, lemon juice and vanilla. Simmer until a jam-like consistency has formed, around 10 minutes.
• Remove from heat and add in chia seeds, mix well to combine. Set aside to cool while forming the cookies.

To complete the cookies

• Using around 1 tbsp of cookie dough, form small balls and place on the prepared baking tray
• Flatten each dough ball a little and using your thumb, make an indent in the centre of each cookie
• Place around 1/2 tsp of the chia jam into the thumbprint on the cookie
• Place them in the oven to bake for around 15-20minutes or until golden on the edges.
• Remove from the oven and once cool, enjoy with a cuppa.