Thumbprint Cookies:

• Pre-heat oven to 350. Line cookie sheet with parchment paper.
• Combine all ingredients into a bowl. If your nut butter is not salted, add a pinch of salt.
• Form little cookie shapes on the pan and press your thumb in the center to create a small divot.
• Cook for 10-11 minutes, until set. Wait for them to cool (they will firm up so don't be worried if they're soft) and then add a little dollop of jam on top. Store in the fridge.

Raspberry Chia Jam:

• Combine raspberries and pinch of salt into a small pot over medium heat.
• Once thawed and broken down (5-8 min), stir in 2 tbsp chia seeds and turn heat to low. Cook for a few minutes longer.
• Turn heat off + let cool completely before storing extra in air-tight container. It will thicken even more as it cools.