Swedish Havreflan Oatmeal Cookies with Chocolate

Swedish Havreflan Oatmeal Cookies with Chocolate


35-40 cookies


For the cookie:

  • 7/8 cup (200 grams) unsalted butter
  • 2/3 cup (150 grams) sugar
  • 2 ½ cups (250 grams) oatmeal
  • ¼ cup + 1 teaspoon (38 grams) all-purpose flour
  • ½ teaspoon (4 grams) baking soda
  • 1 tablespoon (15 grams) egg whites

For the Filling:

  • 1 cup (175 grams) dark chocolate 
  • 1 tablespoon coconut oil
  1. Preheat oven to 180C/350F.
  2. Line two baking trays with parchment, if you will be using a non-stick baking sheet, there is no need for parchment paper.
  3. In a large mixing bowl, add all the ingredients, mix until combined until it forms a cookie dough.
  4. Form small balls about 1 teaspoon and leave just over an inch on all sides for spreading on your baking trays 
  5. Bake for 10-12 minutes until golden.
  6. Allow to cool on the tray for five minutes and then cool on a rack where they will crisp up even further.
  7. Melt the chocolate in a microwave with coconut oil or other flavorless oil.
  8. Add 1-2 teaspoons chocolate on one cookie and sandwich two halves together with the melted chocolate.