Crispy Chia Oat Cookies with Thyme

Pour a little water over the chia seeds in a small bowl, stir, and let them swell at room temperature for at least an hour until a gel forms. Then stir well again.

Beat the room-temperature butter together with the cane sugar in a food processor or with a hand mixer for about 10 minutes until the mixture becomes significantly lighter and more voluminous.

Combine flour, baking soda, salt, and thyme in a bowl. Stir in the oats. Mix the chia gel with the lemon juice and stir it spoon by spoon into the butter mixture. Finally, carefully fold in the dry ingredients with a wooden spoon.