1

In a large bowl, whisk together the oat flour, brown rice flour, almond flour, cacao powder, coconut sugar, baking powder, and salt.

2

In another bowl, whisk together the egg, maple syrup and almond milk. Add the dry ingredients to the wet and mix to combine using a rubber spatula.

3

Form in the dough into a ball then wrap in plastic wrap. Flatten into a disk, then place in the fridge to chill for at least 1 hour until firm.

4

Preheat oven to 350℉. Remove the dough from the fridge and roll out between 2 sheet of parchment paper until 1/4 inch thin. Use a small round cookie cutter or a glass to cut out 24 cookies.

5

Spread out on 2 lined parchment papers and bake for 10-15 minutes, flipping pans halfway through. Allow to cool for 10-15 minutes on the pan before transferring to a wire rack to cool completely.

6

While the cookies cool, make the raspberry filling. Combine the raspberries and maple syrup in a small saucepan over medium-high heat, stirring occasionally until the berries begin to break down and bubble. Use a fork to mash the berries. Stir in the chia seeds then remove from heat and let cool, stirring occasionally. Transfer to a jar and place in the fridge to cool completely.

7

Fill half the cookies with a small spoonful of the cooled jam, the top with another cookie. Keep in a sealed container in the fridge for up to a week.

8

Substitutions: Substitute the raspberries for strawberries, blackberries, blueberries or cherries. Substitute the jam filling for nut butter for a nutty version.