Chia Cookies

Weigh the chia seeds into a small bowl, pour in the measured amount of water, stir, and let them swell and form a gel for at least an hour at room temperature. Then stir again.

Cream the butter (it absolutely must be at room temperature, otherwise it will be too stiff to cream) together with the sugar in a food processor or with a hand mixer until light and fluffy. The butter must visibly lighten in color and increase in volume, which means at least 10 minutes of work with a food processor with a creaming attachment or 30 minutes by hand with a wooden spoon.

Mix the flour, soda, salt, and thyme together with a whisk, then add the oat flakes and mix briefly again. Mix the soaked seeds with lemon juice and gradually fold into the butter mixture, a spoonful at a time. Then gently fold in the dry ingredients mixture with a wooden spoon.