make the raspberry jam: blend the raspberries with the raw honey in a food processor until smooth, slowly pour in the chia seeds and mix until they are fully incorporated.Step 2:
preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.Step 3:
place all of the dry ingredients into a large mixing bowl and incorporate well.Step 4:
pour the wet ingredients over the dry ingredients and mix by hand until well combined.Step 5:
using wet hands, roll the dough into balls slightly smaller than the size of a golf ball, and space them an inch or so apart on the prepared baking sheets. Squash flat with the back of a fork, and garnish with desiccated coconut and grated nutmeg.Step 6:
bake for 10 minutes and then turn off the heat, allowing the cookies to sit for another 5 minutes in the oven. Transfer cookies to a wire rack to cool and set.