Preheat the oven to 350⁰F (175⁰C).

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the ground oats, baking stevia, almond meal, almond milk, egg, almond butter, and baking soda.

Mix until evenly combined.

Spray a baking tray with nonstick spray.

Dollop the batter onto the tray to create 10 cookies.

Indent each cookie slightly with the back of a spoon.

Bake at 350⁰F (175⁰C) for 8-9 minutes.

Let the cookies cool for 10 minutes.

Once cooled, dollop 1 tbsp sugar-free raspberry jelly on the top of each cookie.