Do you want to quickly make some treats for breakfast or snack time? Try these soft, dunkable cookies. They’re simple, rustic and homey, but I promise one will lead to another!

Halfway between homemade cookies and mini donuts, these cookies take only five minutes to prepare and ten to bake.
They are egg-free and butter-free, so suitable for those who cannot or do not want to eat eggs, and for those who prefer not to use butter.
They’re made with kefir, so they’re perfect for using up the excess kefir that people who make their own kefir often have on hand. But if you don’t have kefir you can, as I always say, make them with yogurt.
Finally, and not least for someone like me who dislikes wasting food, these cookies are also anti-waste treats because they are ideal for hiding leftovers in the dough such as: puffed spelt and flax seeds, or: puffed rice and sesame seeds, or: puffed amaranth and poppy seeds (see the variation at the end of the recipe). In short, all those bag-ends that—at least for me—I always end up accumulating behind my kitchen cabinets. And which I happily use when I make these cookies that are soft inside and crunchy outside (*). Cookies I can proudly call among my… classic recipes, I would say.

They resemble, in appearance and method, the oat flake cookies which, as you already know, have been hugely popular in my home for years, and they also somewhat resemble the bread and chocolate cookies, in the second case not so much for the ingredients used but for the soft texture. In short, you understand they are not shortcrust cookies, but I assure you: they’re delicious! 😀 they are undoubtedly healthy, incredibly easy and quick to make, and truly dunkable!

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

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👇 If you like rustic cookies spooned out with a spoon or teaspoon or “ugly-but-good”, here are more ideas:

soft cookies with kefir with peanuts hazelnuts and flax seeds

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

Ingredients

👉 I indicate in parentheses the approximate weights you can obtain using the yogurt jar, since yogurt jars are not all the same and are not always filled precisely (at least not for me!).

cups flour (approximately 220–250 g)
cup milk kefir (approximately 130–150 g)
cup sugar (approximately 100–120 g)
about 3 1/2 – 4 tbsp corn (vegetable) oil (about 50–60 g (roughly 3 1/2–4 tbsp, ~1/4 cup))
1 tbsp peanuts (unsalted, roughly chopped)
1 tbsp hazelnuts (chopped)
2 tbsp rolled oats
2 tbsp puffed spelt
2 tbsp flax seeds
1 tsp baking powder

Tools

Baking sheet
Parchment paper

Steps

Combine the oil and kefir (or yogurt) with the sugar.
Stir until the sugar dissolves.
Add all the other ingredients and mix quickly with a spoon (**)
Using a spoon or teaspoon, drop small portions of batter onto a baking sheet lined with parchment paper.
Bake at 392–428°F for 10–15 minutes.
👉 Time may vary depending on cookie size: 10 minutes is enough for small cookies, but in general 15 minutes is usually sufficient.
I remade these cookies last night and we ate them this morning for breakfast, and since the recipe was still a draft I decided to tell you about this variant too, as proof that small ingredient variations do not ruin the result, they actually enrich it. 🙂
I made them a little larger, so I baked them at about 392°F for 15 minutes, plus 5 minutes of resting in the turned-off oven.
I used almonds instead of hazelnuts and poppy seeds instead of flax seeds, and besides the puffed spelt I also added 2 tablespoons of puffed amaranth (another leftover finally finished). Everything else is unchanged from the recipe.
If I were to write a separate recipe every time I try a variation of this recipe I would flood the blog with soft cookies of every kind! 😄
(*) If eaten warm or within an hour or two of cooling, these cookies remain crispy on the outside while staying soft inside. Obviously the next day the exterior crispiness fades, but only to leave room for an even softness and dunkability, which I strongly recommend you try.
(**) If you are worried about lumps you can sift the flour (+ baking powder), but I confess I usually don’t and I don’t worry much about a few occasional lumps of flour.
This recipe was born out of practicality and speed of execution, so… if the rule that “the less you mix the better your muffins turn out” is true… why shouldn’t it also apply to my cookies? 😉
Have a great breakfast!!!!