Mix together flour, salt and chia seeds and set aside. Using a mixer, beat butter until it’s fluffy. Add sugar and continue beating until it’s well incorporated. Scrape down the sides of the bowl and beat for 2 more minutes. Add in vanilla and beat for a few seconds. Reduce the speed and add in the flour mixture. Scrape the sides again if necessary. Mix until well incorporated and it forms a dough. Do not overmix. Wrap with plastic and refrigerate for 1 hour.

Preheat oven to 325℉. Roll out the dough to a ¼-inch thickness. Using your favorite cookie cutters, cut shapes and place on a lined cookie pan. Reroll scraps and repeat until you have used all the dough. Will make 18–24 cookies, depending on the size of your cookie cutter. Refrigerate for 30 minutes. Bake for 10–13 minutes, or until golden brown. Let them cool on a wire rack before serving.

Preheat oven to 350℉. In a mixing bowl, combine sugar, cinnamon and butter until well incorporated. Place in a pastry bag. Using an apple corer, core the apples and place in a baking dish. Fill the center of each apple with the butter mixture. Add the water to the dish. Bake apples for 40–45 minutes, or until tender and they have released their juices. Remove from oven and let them briefly cool down.

To serve, place an apple on a small plate, fill the center with caramel, top with chopped nuts or other desired toppings, and add a chia short cookie on the side.