Preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper.

In a mixing bowl, combine whole grain or almond flour, matcha powder, and a pinch of salt, stirring until blended.

In a separate bowl, whisk together maple syrup (or honey) with melted coconut oil (or butter) until smooth.

Gradually add the dry mixture into the wet ingredients, stirring until a dough forms. Chill if too sticky.

Roll small portions of dough into balls and place them on the prepared baking sheet.

Using your thumb, press down the center of each cookie ball to create an indent.

In a small saucepan, heat fresh raspberries over medium heat until they soften, then stir in chia seeds and cook until thick.

Spoon the thickened jam into the indents of each cookie on the baking sheet.

Bake for 12-15 minutes or until the edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack.