Want to quickly make some treats for breakfast or a snack? Try making these soft and soakable cookies. They are simple, rustic, and homemade, but I assure you, one leads to another!

Halfway between homemade cookies and mini donuts, these cookies are made in just five minutes and bake in ten. They are egg-free and butter-free, so they are also suitable for those who can’t or don’t want to eat eggs, and for those who prefer not to use butter. They are made with kefir, making them perfect for using up the surplus that anyone who makes kefir inevitably ends up with. But if you don’t have kefir, as I always say, you can make them with yogurt. Lastly, but not less importantly for those like me who don’t like to waste food, these cookies are also anti-waste treats, as they are perfect for hiding various leftovers: puffed spelt and flax seeds, or puffed rice and sesame seeds, or puffed amaranth and poppy seeds (check the variant at the end of the recipe), basically all those bag ends that, I don’t know about you, but I definitely end up accumulating behind my kitchen cupboards. And that I use with satisfaction when I make these cookies that are soft inside and crunchy outside(*). Cookies that I can proudly count among my… classic recipes, I would say.

They resemble, in appearance and method of creation, the oatmeal cookies which, as you already know, have been popular in my house for years, and they also resemble the bread and chocolate cookies, not so much for the ingredients used as for the soft texture. In short, you’ve guessed it, they’re not shortbread cookies, but I assure you: they are good! 😀 they are undoubtedly healthy, super easy to make, and they are soakable, and seriously too!

Oh, I forgot to tell you that cut in half and filled with Nutella they are fantastic. 😉

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👇 If you like rustic cookies dropped by the spoon or teaspoon, or ‘ugly but good’, here are more ideas:

soft cookies with kefir with peanuts hazelnuts and flax seeds

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: about 25 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

👉 I indicate approximate weights in parentheses that can be obtained using the yogurt container, as the containers are not all the same and not always filled precisely (at least not by me!).

3 cups flour (about 8 to 9 oz)
1 cup milk kefir (about 4.5 to 5.5 oz)
1 cup sugar (about 3.5 to 4.5 oz)
Half cup corn oil (about 1.8 to 2 oz)
1 tablespoon peanuts (unsalted, chopped with a knife)
1 tablespoon hazelnuts (chopped)
2 tablespoons oat flakes
2 tablespoons puffed spelt
2 tablespoons flax seeds
1 teaspoon baking powder for desserts

Tools

Spoon
Baking Pan
Baking Paper

Steps

Combine oil and kefir (yogurt) with sugar.
Mix to dissolve the sugar.
Add all other ingredients, mixing quickly with a spoon (**)
Using a spoon or teaspoon, drop small amounts of the mixture onto a baking sheet covered with baking paper.
Bake at 390-430°F for 10/15 minutes.
👉 The time may vary depending on the size of the cookies: 10 minutes are enough if the cookies are small, but usually 15 minutes are sufficient.
I made these cookies again last night and we ate them for breakfast this morning, and since the recipe was still in draft I decided to tell you about this variant, proving that small changes to the ingredients do not affect the result, in fact they enrich it. 🙂
I made them a little bigger, so I baked them at about 390°F for 15 minutes, plus 5 minutes of resting in the off oven.
I used almonds instead of hazelnuts and poppy seeds instead of flax seeds, and then in addition to puffed spelt I also added 2 tablespoons of puffed amaranth (another leftover finally finished). Everything else is unchanged compared to the recipe.
If I write a separate recipe every time I make a variant of this recipe, I will flood the blog with soft cookies of all kinds! 😄
(*) If eaten warm or within an hour or two of cooling, these soft cookies (inside) maintain a crunchy crust. Obviously, the next day the external crunchiness disappears, but only to make room for a uniform softness and soakability, which I highly recommend you try.
(**) If you fear the formation of lumps you can sift the flour (+ baking powder), but I confess that I usually don’t do it and I don’t worry too much about a few possible flour lumps.
This recipe was born in the name of practicality and speed of execution, so… if the rule that less mixing makes muffins better is true… why shouldn’t it also apply to my cookies? 😉
Enjoy your breakfast!!!!