Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a small saucepan, heat blueberries over medium-low heat, stirring occasionally, until they start to simmer and burst, about 5 minutes.
Remove from heat, stir in the chia seeds and lemon juice, and allow to sit until thick. You can put it in the fridge to firm up while making the cookie dough.*
Whisk together the coconut flour, arrowroot starch and salt.
Mix in the coconut oil and maple syrup until completely smooth.
Roll dough into tablespoon-sized balls and flatten slightly.
Make a thumbprint (or use your index finger to gently make a divot) in each cookie.
Spoon jam into each cookie.
Bake 10 minutes, until the edges begin to turn golden.
Remove from oven and allow to cool completely. Store in the fridge.
Optional: Melt coconut butter and oil on the stove or in the microwave. Stir in honey. Drizzle over each cookie. This works best after the cookies have cooled completely, or have been chilled in the fridge, as the glaze will harden quickly.
*You will have extra jam; this makes an excellent topper for toast, yogurt, or oatmeal.