Preheat oven to 160C.
Add all dry ingredients to a mixing bowl and mix with a spoon until combined.
Add peanut butter and milk to bowl and mix until thoroughly combined or until the mixture forms a dough.
Scoop 1-2 tbsp of the dough at a time, roll into a ball then gently flatten onto lined baking tray. Indent each cookie with your finger to create space for the jam.
Bake cookies in oven for 12-15 minutes or until the edges have turned golden brown.
Meanwhile, for the chia jam, mash the defrosted raspberries or strawberries with the back of a fork. Mix in the chia seeds and rice malt syrup until combined. Set aside to thicken.
When cookies have cooled down and chia jam has thickened, spoon jam into the centre of each cookie.
Devour immediately or store in an airtight container in the fridge for 5 days.