Prepare the Raspberry Chia Jam by combining raspberries, chia seeds, and sweetener in a saucepan over medium heat. Simmer for about 10 minutes until thickened.

Make the Cookie Dough by whisking matcha powder, flour, sweetener, and salt in a bowl. Add wet ingredients and mix until a cohesive dough forms. Chill in the refrigerator for 15 minutes.

Form Cookies by preheating the oven to 350°F (175°C). Scoop and roll dough into balls, creating an indent in the center with your thumb. Place on a parchment-lined baking sheet.

Bake Cookies in the preheated oven for 12-15 minutes until edges are golden. Let cool slightly on the baking sheet.

Fill and Cool by spooning raspberry chia jam into each thumbprint. Transfer to a wire rack to cool completely before serving.