Preheat oven to 350º. Spray the mini muffin pan with coconut oil spray.
In a medium size mixing bowl, combine the almond butter, coconut sugar, egg, baking powder and vanilla. Stir to combine.
Use a medium size cookie scoop (or measure out 1.5 tablespoons) to make round balls of dough and place in the mini muffin pan. Will make about 21 cookies.
Bake for 8 minutes. Then remove from the oven and use the back of a teaspoon measuring spoon to make an indentation in the cookies, and then fill them with 1 teaspoon of the chia seed jam.
Return to the oven and bake for another 6-8 minutes, until the edges are golden brown.
Remove from the oven and allow to cool completely in the muffin pan. At least an hour. When these are warm they break easily, but once cooled to room temperature they're perfect. Run a knife around the edges to loosen and turn out on a baking sheet.
You can use mini muffin cups to line the muffin pan if you tend to have bad luck loosening baked goods from your muffin pan.
Calories: 114 | Total Carbs: 11.7g | Protein: 2.8g | Fat: 6.9g | Fiber: 1.2g | Net Carbs: 11g