• Preheat the oven to 350°F.
• Line an 8x8 baking dish with a parchment paper sling and grease the sides with avocado oil cooking spray. Set aside.

For the Jam:

• In a medium pot, add the frozen raspberries and maple syrup.
• Turn the heat to medium. Allow the raspberries to thaw, stirring as they begin to release their juices. Bring the mixture to a light simmer.
• Once simmering, add the chia seeds and reduce the heat to medium-low.
• Stir occasionally, and continue to cook until the liquid has reduced and the chia seeds begin to absorb some of the liquid, 3 to 5 minutes. You will know that the jam is done when you can run a wooden spoon along the bottom of the pan and the liquid does not fill in the space.
• Remove from the heat and set aside to cool slightly.

For the Base:

• In a medium bowl, add the almond flour, rolled oats, baking powder, and salt. Whisk to combine and set aside.
• In a separate medium bowl, add the coconut sugar, maple syrup, melted ghee, egg, vanilla extract, and almond extract (if using). Whisk for about 30 seconds until the mixture is smooth, thick, and combined.
• Add the dry ingredients to the wet. Using a wooden spoon, stir to combine until there are no streaks of flour.

To Assemble & Store:

• Add about ⅔ of the cookie base mixture to the prepared pan. Using clean hands, press the base into an even layer, ensuring you get all the way to the corners, etc.
• Spoon over the raspberry jam and spread into an even layer.
• Add the almonds to the remaining base mixture and stir to combine.
• Using your fingers, crumble the mixture over the surface of the pan, pressing gently into the bars. You don’t want to fully cover the pan; you want to see some of the jam peeking through.
• Transfer to the middle rack and bake for 22 to 25 minutes, or until the top is golden and crisp.
• Allow to cool entirely before cutting into 16 squares.
• Store in an airtight container in the fridge for up to 1 week. Enjoy!