Onion cookies with cheese and chilli

 The springs has finally come bringing more sunny days, birds sing their songs, flowers are blossoming and days are becoming longer. Sun is shining and my living room now is full of light, all nature is preparing for the hot summer. I love this time of the year when it’s still comfortable to sit and walk outside in the evening, when it’s not cool but not hot yet. 
I’be been busy last days and I’m sorry for being away, days were full of life or laziness; my dearest friends came from Russia and despite they brought a huge bag of sweets, I made meringues with coconut and nuts, which were eaten immediately.
And I almost missed the awesome party, on Fridays as usual, at Angie’s place with such amazing co-hostesses as Jhuls and Selma. But ‘it’s better late than never’, isn’t it?
So, I want to serve these hot and delish onion cookies to y’all! 😀
 I’m pretty sure you will be absolutely amazed how well they go for a breakfast! Delicious and flavoured with chillies, which are super boosters, they will help you to wake up quicker than regular mug of coffee!
 This is a very simple recipe to make and you just have to mix the ingredients and form cookies in the round shape right on a baking sheet. Bake the onion cookies for about 20 minutes and they will be gooey, firm and bursting with incredible flavour.
 The recipe itself has undergone a number of changes since I made cookies for the first time, because there is always no limit to perfection. And the result is beautifully browned and great tasted cookies!
I’m using whether spring onion or leek, whatever is available at the moment of cooking, both are suitable and pretty good for this recipe.

Onion cookies with cheese and chilli

  • Servings: 3-4
  • Difficulty: easy
  • Print
Cookies should be served piping hot!
130g flour, self-raising
50-60g butter, cold and cut into small cubes
3 tbsp corn flour
a good pinch of salt
1/3 tsp freshly ground black pepper
1/2 tsp crushed chilli flakes
70g grated cheese (Red Cheddar or Red Leicester)
180ml single cream or laban
1 tbsp cream cheese
2 tbsp parsley, finely chopped
1 leek or 4-5 spring onions
1/2 tbsp butter for frying
Sour cream, creme fraiche or yoghurt for garnish
  1. Preheat the oven to 200C/400F.
  2. Chop the leek or spring onions, stir fry very lightly in butter for 3-4 minutes.
  3. Combine the butter with flours, salt and peppers. 
  4. Stir in parsley, onion and cheese.
  5. Pour the cream or laban into the batter and mix well.
  6. Spoon out heaping tablespoon of batter and lay on the ungreased cookie sheet lined with parchment paper.
  7. Sprinkle with some extra chilli flakes, if desired.
  8. Bake for 17-20 minutes until golden-brown.
  9. Serve the cookies hot and optionally with sour cream.
  10. Enjoy!


  1. birgerbird says:

    I love that you’re calling these cookies! And for some reason the spelling of chilli with 2 “l”s (first saw that in a Jamie Oliver book) I like better than our American spelling “chiles.” A chilli cookie is my kind of breakfast because I love savory spicy (and cheesy) goodies rather than sweets usually. Do you put any butter on these?

    • milkandbun says:

      Hi Sue, sorry for the late reply. I’ve been learning British English, that’s why it’s ‘chilli’ 😀
      And I don’t put any butter, because they are enough cheesy and rich (I’m eating them with plain yogurt or sour cream). But if you like-why not, or may be try to put some cream cheese on top 🙂

  2. Ngan R. says:

    You know how much I love spring onions, Mila! I think these will be great for a brunch, as I am sure you are right about them being a pick-me-up. Who needs coffee when you have cookies laced with onions and chilies? Thanks for bringing these to the party, and it is always better late than never. 🙂

  3. The Vegan 8 says:

    Wow these sound so good! I’ve never heard of savory cookies before, just sweet ones. It makes me think of biscuits. The flavors sound wonderful and I’m sure I could easily adapt to make vegan if I get a chance. Thanks for the inspiration!

    • milkandbun says:

      Hi there! Thanks for the comment! Of course, you can substitute the ingredients to suit your taste, and use vegan cheese and some soy milk may be.. Let me know, if you decide to cook them, I’ll be happy to see you version 🙂

  4. Never in my life have I had a savory cookie! What a great idea. And chili’s and onions are such a great idea in this. It sort of reminds me of a savory biscuit. I love the recipe. Great post.

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  6. Oh my goodness – these are such a good idea – a savoury cookie for breakfast – I’m in! Thanks for joining the party and bringing these brilliant cookies!

  7. Jhuls says:

    Wow! These cookies are so unique (at least for me) as I am used to sweet tasting cookies. You know, with all the chocolates, sugar and everything sweet. I haven’t tried savory cookies, but this sounds really good. And will wake me up easier? That’s really great! Thanks for sharing these savory and yummy cookies, Mila! Hope you had fun at FF15. 🙂

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  10. Lily says:

    I absolutely love your savory baked recipes. I really want to try this for a change from the sweet stuff. What do you use to mix the cold butter and dry ingredients together?

    • milkandbun says:

      Hi dear Lily! I’m so sorry for the late respond, way away from blogging.. but I came back! 🙂 I usually mix cold butter cubes in a food processor-just pulse couple of times or rub it with my hands! 🙂 You can also do it on a flat surface with a sharp knife. And then I mix in all other ingredients.
      Happy cooking! 🙂

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