Mash room temperature raspberries with a fork. Mix in chai seeds, water and maple syrup. Cover and place in the fridge for 30 minutes.
Preheat Oven to 180 Celsius. Put almonds and oats in the food processor. Pulse until coarsely ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll into small balls, flatten with your palm to form cookies.
Arrange on two large baking sheets spacing cookies two inches apart. Press your thumb in middle of cookie to make an indent, spoon a small amount of jam into each indentation. Bake cookies until golden brown approx. 15 minutes.
1 cup almonds
1 cup rolled oats
1 cup spelt flour
1/2 cup safflower or canola oil
1/2 cup brown rice syrup
1 cup raspberries
1 tablespoon chia seeds
1 tablespoon water
1 dessertspoon maple syrup