These Swedish crispy oat cookies are incredibly easy to make and contain very little flour – they’re made almost entirely from oats. Once baked, they develop their characteristic lace-like texture. After cooling, they can be coated on one side with chocolate, decorated with chocolate drizzles or sandwiched together with chocolate like delicate cookie sandwiches. Dark chocolate is the perfect match for these cookies, balancing their sweetness beautifully. You can even add a pinch of ground ginger to the chocolate for extra warmth and flavour. These traditional homemade Swedish cookies take very little time to prepare and are wonderfully simple. Perfect with a glass of cold milk. P.S. In my photos, the cookies are shown without chocolate – it was simply too warm, and the chocolate kept melting too quickly!
Makes approximately 32 cookies.
Ingredients for the crispy oat cookies:
- 150 g traditional rolled oats
- 100 g butter, melted
- 1 large egg
- 90–100 g light brown caster sugar
- 1 tablespoon plain flour
- 1 teaspoon baking powder
All ingredients should be at room temperature.
Place the oats into a food processor and pulse a few times until finely chopped. They should not become flour; a slightly coarse texture gives the cookies their characteristic structure and crunch. Transfer the oats to a bowl, add the melted butter and mix thoroughly.
In a separate mixing bowl, whisk the egg and sugar until pale and fluffy. Add the flour and baking powder and whisk briefly until combined. Add the egg mixture to the oats and butter and stir until evenly combined.
Line baking trays with baking parchment. Place small portions of dough onto the trays, leaving approximately 8 cm between each cookie, as they spread significantly during baking. Use about 2 teaspoons of mixture per cookie, shaping it into a small round and flattening it slightly. You may wish to bake a single test cookie first to check the spreading.
Bake at 175°C for approximately 6–10 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the tray. They will be soft immediately after baking but will become crisp as they cool. Transfer to a wire rack to cool completely.
To finish:
- 200 g dark chocolate, or a mixture of dark and milk chocolate (50:50), melted
Spread melted chocolate over one side of each cookie and place on a wire rack until set. Alternatively, sandwich two cookies together with chocolate, creating delicate chocolate-filled cookie sandwiches.
Store the cookies in an airtight container or biscuit tin.
Enjoy!
Recipe source: Fika by Anna Brones and Johanna Kindvall.
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