Begin by making the jam: *In a medium saucepan, combine raspberries, honey, lemon juice and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely.

Now make the cookies: Add dry ingredients to a large bowl and mix. In a small bowl whisk together the wet ingredients. Add wet ingredients to the dry and beat until well combined (no flour pockets). Let the dough mixture sit for a few minutes

Preheat your oven to 350 degrees.

Set up to roll your cookies. Keep the egg white mixture in one small bowl, and the pecans in a another small bowl. Roll your dough into 1.5 inch balls. Roll first into the egg white mixture (let any access drip off), and then roll into the pecan mixture. Place each ball on a cookie sheet about 1.5 inches apart.

Now using your thumb or the handle of a wooden spoon, press and create a small indentation into each cookie, lightly flattening each cookie. Add about 1/2-1 tsp of jam per cookie.

Bake for 16-18 minutes (this will depend on your oven and size of cookies), remove and completely cool on pan. They will be lightly firm on top, but still plenty soft on the inside.

Store at room temperature for up to 3 days, or freeze for several weeks.