Vegan Peanut Butter & Chia Jam Thumbprint Cookies

"You guys, you simply MUST have these cookies! If a PB&J sando is suitable for breakfast, these are too ...
Vegan Peanut Butter & Chia Jam Thumbprint Cookies
1 cup raspberries
1 tbsp maple syrup
2 tsp chia seeds
⅛ tsp vanilla
1½ cups almond flour/meal
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
⅔ cup peanut butter
½ cup honey, maple syrup or agave nectar (maple syrup or agave for vegan)
1 flax egg
½ tsp vanilla extract

1. Preheat oven to 350 degrees.
2. Mix jelly ingredients together in a small saucepan and heat over medium for about 12-15 minutes, stirring frequently or until raspberries break down and sauce begins to thicken. Place in freezer to cool while cookies bake.
3. Combine flour, baking soda, salt and cinnamon in a bowl. In a separate bowl, mix peanut butter, honey/maple syrup, egg and vanilla.
4. Add almond flour mixture gradually until a dough forms.
5. Scoop dough by the tablespoon onto a cookie sheet, spacing cookies at least an inch apart. Use your thumb to create a hole for the jelly to sit. Fill hole with jelly.
6. Bake for 11-12 minutes or until set."
-- @thesimplekitch