In a medium bowl, mix all of the ingredients for the cookies until a dough is formed. I like to use my hands for this one.
Cover and refrigerate for at least one hour.
While the dough is chilling, make the filling by adding all of the filling ingredients to a small pot on the stove over low heat.
Use a spoon and mash the raspberries, mixing everything together.
After about 5 minutes, turn off the heat and let the mixture sit. The chia will expand and this will be more "jam-like."
Heat oven to 375
Line a baking sheet with a silpat (preferred) or parchment paper.
Using a spoon form cookies on the parchment paper, using your thumb to make an imprint in each cookie.
Bake for 10-11 minutes.
Remove from oven and press lightly on the imprint again, making room for the jam.
Move to a cooling rack and let cool completely.
Then fill the cookies with the raspberry filling.
I like to place them in the refrigerator for a few minutes before eating, but sometimes I just can't wait! You guys will love these! Enjoy!