Crunchy Chia and Oat Cookies

In a small bowl, weigh the chia seeds and pour a small amount of water over them (approx. 3-4 tablespoons). Mix well and let them hydrate at room temperature for at least an hour, until a thick gel forms.

In a food processor or using a hand mixer, cream the soft butter (must be at room temperature) together with the brown sugar until you get a light-colored and airy mixture. This process can take about 10 minutes with the food processor or longer if working manually.

In another bowl, mix the flour, baking soda, salt, and dried thyme. Add the oat flakes and mix until combined. Mix the chia gel with the lemon juice, then gradually incorporate it into the butter cream. Finally, add the dry ingredients and gently mix with a spatula until incorporated.