For the filling, cut the strawberries into quarters or dice them, put in a pot with water and bring to a boil stirring over medium heat. Add chia seeds and honey and cook over low heat until the strawberries are tender. Then you can mash them using a fork. Allow to cool.
For the cookies, mix olive oil, coconut milk and honey, stirring well.
Put the oat flour and almond flour in a bowl, mix, and then add the previous mixture (liquids). Knead softly until forming a dough. It will be a bit soft, so let it rest for about 10 minutes in the fridge.
Then, on the countertop, roll out the dough over some oat flour and cut 1/2-inch circles. Place on a greased oven tray or Silpat and bake in a preheated oven at 360°F, for 10 to 12 minutes or until brown. Take out of the oven and allow to cool.
Melt the chocolate in a bain-marie. Pour a tablespoon of strawberry filling on top of each cookie, and then cover each one with chocolate. Allow to cool until the chocolate hardens and serve.
