Crispy Chia Oat Cookies with Thyme

Pour some 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 mix 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 fluffy, until the mixture becomes significantly lighter and more voluminous.

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