**Make the Blueberry Chia Jam:** Add frozen blueberries to a saucepan and heat over medium to low heat for 5 minutes, stirring occasionally. Mash until smooth, then remove from heat. Stir in chia seeds and maple syrup, then set aside to cool.
**Preheat Oven:** Preheat the oven to 350°F and line a baking sheet with parchment paper.
**Mix Wet Ingredients:** In a bowl, combine almond butter, maple syrup, coconut oil, and vanilla extract. Whisk until well mixed.
**Add Dry Ingredients:** Add almond flour, salt, and cinnamon to the wet mixture. Use a spatula to mix until fully combined.
**Form Cookies:** Use a cookie scoop to roll dough into balls and place them on the parchment-lined baking sheet. Flatten each ball with the palm of your hand, then create an indent in the center with the back of a spoon.
**Make the Streusel Topping:** In a small bowl, mix all streusel ingredients until combined.
**Assemble Cookies:** Fill each cookie indent with 1/2 to 1 tablespoon of blueberry chia jam and top with streusel.
**Bake:** Bake for 20-23 minutes or until the edges are golden brown. Allow cookies to cool for 15-20 minutes.
**Drizzle with Icing:** Mix powdered sugar and dairy-free milk to make the icing. Drizzle over the cooled cookies and enjoy!