This no butter or egg milk kefir cookie recipe is delicious, and I made it last night. In addition to the basic recipe, I put a tablespoon and a half of oat flakes before putting the cookies in the oven, so that they were even more crunchy.

But even with the normal recipe, the biscuits without butter or eggs that I propose today are not only very digestible and easy to make thanks to the lactic fermentation of the flour with kefir, but they are perfect for breakfast and very dietary.

Here’s how to make them.

COOKIES WITHOUT BUTTER OR EGGS WITH KEFIR

• 100 grams of wholemeal soft wheat flour or “whole” white wholemeal flour
• 120 grams of double zero flour (I used the einkorn wheat flour)
• 7 tablespoons of truvia
• 60 grams of coconut oil (or alternatively extra virgin olive oil with a delicate flavor), about 6 tablespoons
• a full glass of kefir milk (about 200 ml scarce)
• a pinch of salt
• the grated peel of an organic lemon
• a heaped teaspoon of cream of tartar or alternatively a pinch of baking soda + a teaspoon of vanilla-flavored baking powder. Method.
  
  From the night before: mix the two flours with the truvia and the kefir milk in a bowl, cover it and put it in the fridge for at least one night. The next day, take out the mixture, add the lemon zest, the pinch of salt, the dissolved coconut oil or the olive oil, the cream of tartar or the yeast + bicarbonate mix. -2 tablespoons of oat flakes or a spoonful of shredded coconut or two tablespoons of chocolate chips in the dough.With a spoon make your biscuits (half a spoonful of dough per biscuit, depending on how big you want them), and place them in a baking sheet lined with parchment paper and lightly oiled, at a distance from each other. Put them in a preheated oven at 200 ° and cook for about 12 minutes.