These cookies are best eaten on the day they are made as they start to soften slightly in subsequent days - they are still perfectly edible (and delicious!) though for at least 5 days afterwards, albeit a little softer.
Mix the egg, almond butter and coconut sugar together in a bowl with a fork (ie in a "mashing" motion) until well combined.
Roll into small balls, then flatten into discs with your hand (they should roughly be around 4cm | 1.5"). Place on a lined baking dish and use your thumb to press down gently to create a slight indentation.
Using two small teaspoons, scoop a little of the chia jam into the indentations in each cookie, around 1 - 2 tsp per cookie.
Bake 6 - 8 mins, then check. They are done when they are slightly browned on the bottom side (lift edge of one up gently to check).
Allow to rest on baking tray a minute or two - they'll firm up a little during this time - then transfer to a wire rack to cool completely.
Recipe by to her core at https://tohercore.com/roasted-almond-butter-thumbprint-cookies/