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1
To make the dough, stir together the chia seeds and 3 tablespoons of orange juice and set aside to gel.
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2
Add the rolled oats to the bowl of a food processor and pulse into a fine but rough flour.
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3
Reserve 2 tablespoons of the flour and set aside.
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4
Add the sugar, salt, cinnamon, maple syrup, vanilla extract and coconut oil to the bowl and continue to pulse to combine mixture into a ball.
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5
Turn out the dough out onto a sheet of plastic wrap, form into it a round flat disk and cover it tightly with the plastic wrap.
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6
Refrigerate for 1 hour.
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7
To make the filling, blend the jam, dried fruit, lemon juice and salt in the bowl of a small food processor until smooth.
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8
Add the chia seeds to the mixture and set aside.
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9
Preheat the oven to 350.
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10
Line a baking sheet with parchment paper.
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11
Place a piece of plastic wrap over a work surface and dust it with some of the reserved oat flour.
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12
Place the dough onto the floured surface and cover with another sheet of plastic wrap to prevent the dough from sticking.
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13
Using a rolling pin, roll the dough out to a thin piece the size of a 14-by-6 inch rectangle.
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14
With a pizza cutter or knife, trim the excess cracking edges to shape straight edges.
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15
Spoon the filling along the center of the dough in one straight line leaving 2 inches along the bottom and top of the dough clean.
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16
Fold each side over the prepared filling and press the dough firmly to seal each layer.
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17
Cut about 10 equal slices into small rectangles from the long cookie strip and place closely together onto the parchment-lined baking sheet seam-side down.
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18
Bake the cookies for 15-20 minutes.
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19
Let cool on wire rack.
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20
Cookies can be stored in airtight container up to 3 days.
