Put the raspberries and lemon juice/water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and allow the mixture to cool a little before adding the chia seeds.
Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
Preheat oven to 175 celcius. In a food processor, combine the flour, almond meal, salt and pulse until combined. Then slowly the vegan butter/coconut oil, pulse until you get a coarse meal. Then slowly add the maple syrup and pulse until a dough ball forms.
Divide dough and shape into 2 balls, then flatten each into a disk. Roll out one of the dough into a ¼” thickness. Cut out the dough using a cookie cutter. Use a smaller heart cutter to cut a window out of half of cookies. Carefully transfer the cookies to prepared baking sheets. Repeat with remaining dough until all dough is used up. Bake in a pre-heated oven for approximately 12-14 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack.
If dusting with powdered sugar, place all the center cut shaped cookies on a wire rack Dust with the sugar until you’re satisfied with how they look. Take the regular shaped cookies and place jam in the middle of each cookie. Cover with the dusted cut out cookies on top and enjoy!