Place the sliced strawberries and water in a saucepan over medium heat. Bring to a slow simmer. Once simmering, lower the heat to medium-low and simmer for 15 minutes, stirring occasionally.

Using a potato masher, fork, or spoon, mash the strawberries well.

Continue cooking until reduced by half, about 30 minutes, stirring occasionally.

Grind the chia seeds and add them to the strawberries. Stir well.

Cool completely before using.

Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat.

In a medium bowl, combine oat flour and baking powder.

Add the applesauce, egg, and water and combine into a dough.

Pinch off about 1 tablespoon of dough and roll into a ball and flatten a little. Place on the lined baking sheet. Press your thumb into it to make a shallow indentation. Repeat with remaining dough.

Spoon strawberry filling into each indentation.

Bake for 12-15 minutes. Allow to cool completely on the baking sheet.

Store in an airtight container in the fridge.