Cookie Dough
1. Take A saucepan.
2. Combine peanut butter, maple syrup, and coconut oil in a medium-sized saucepan.
Begin to heat over medium heat and stir constantly until the ingredients boil gently. Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and start to caramelize slightly.
3. Remove from heat and stir in vanilla extract.
The alcohol in the extract will bubble off in the hot mixture.
Transfer the peanut butter mixture into a large mixing bowl and stir in oat flour, whole oats, and salt.
Mix until it forms a smooth dough.

Filling
4. Combine raspberries, lemon juice, and maple syrup into a saucepan and cook over medium heat.
Bring to a gentle boil stirring regularly for 14 minutes while the water evaporates. You want the filling to be the consistency of thick jam.
Remove from the stove and let it cool while you form the cookies.
Form

5. Using an ice cream scooper, scoop 2 tablespoon-sized balls onto the baking sheets.
Gently flatten each cookie and tuck it in the sides to make it a perfectly round ½ inch thick disk.
Space a 1-inch gap between each cookie to allow for spreading. Make 20 cookies.
6. Using your fingers push a small well in each cookie center.
Fill the centers with 1 teaspoon raspberry filling.
Then sprinkle each cookie with a large pinch of crystal salt.
7. Bake for 14 minutes or until cookie edges and bottoms brown and the cookie becomes firm on the outside and stays chewy on the inside.
8. Kepp in a jar or serve to all.