Simple & Delicious
Are you a fan of simple (but delicious) cookies that go perfectly with a cup of coffee or tea? Then look no further than this recipe for yummy, buttery, crunchy havrekiks! The oats give the cookies a robust flavor, while the butter and sugar ensure an amazing texture. Once you learn how to make these, you’ll never again have to buy a sleeve of cookies at the store!
Tips for Enjoying
These cookies are comparable to an oat digestive biscuit in the UK, but we can’t really think of an equivalent cookie in the US. They are honestly so tasty and versatile. You can eat them as they are, or dip them in chocolate to make them more of a dessert cookie, or even sandwich them together with chocolate, or jam, or buttercream. We would recommend just having them in the afternoon with your pick-me-up cup of caffeine!
Enjoy! If you make our recipe, make sure to leave a comment and rating below! And tag us on Instagram if you post a photo!
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Havrekiks (Oat Shortbread Cookies)
Ingredients
- 100 grams rolled or old-fashioned oats
- 100 grams all-purpose flour
- 50 grams brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 113 grams unsalted butter, melted
- Splash of vanilla extract (optional)
- Melted chocolate (optional, you'll need about 100-150 grams)
Instructions
- Preheat oven to 360 degrees F (182 degrees C).
- Combine flour, brown sugar, baking powder, and salt in a mixing bowl.
- Add oats to a food processor and pulse until finely milled.
- Combine oats with other dry ingredients.
- Add melted butter and splash of vanilla – gently combine until you have one cohesive dough.
- Roll out dough on a well floured surface to about 5mm thick. Warning – the dough is crumbly, so you may have to add a decent amount of flour to the top to stop it from sticking to the rolling pin.
- Cut out circles using a cookie cutter or a glass – when done, you can re-roll out the leftover dough (the more you do this, the crumblier it will be, so just know it may be difficult!).
- Transfer cookies to a baking tray lined with parchment paper. Use a fork to gently prick the top of each cookie.
- Bake for 15-20 minutes or until you see lightly golden edges and the bottoms are golden brown.
- Let cool on a baking rack; if you want to, you can dip the cookies in melted chocolate, but this is totally optional! Let the cookies with chocolate set in the fridge (or at room temperature if you're using tempered chocolate) and enjoy!
These are delicious! I added a pinch of flaky salt on each cookie before baking. I will enjoy these again. Thanks for a great new cookie.
Adding the salt sounds delicious!! Thank you for making our recipe and leaving a comment!
I form these into a roll and slice off one cookie at a time to bake in my air fryer. Portion control and my evening snack.
Ooooh great idea! That’s also a quicker and easier way to shape them rather than rolling them out, we do that with Christmas cookies sometimes. Thanks for your comment and using our recipe!
I had difficulty getting the ingredients to bind?
Do you have a comment please
Hi! Sorry that you’re having this issue. I would double-check that you have measured all the ingredients correctly, it should bind together once you add the melted butter and mix. If it is too dry, you can always try adding another tablespoon or two of melted butter until it comes together.
Hi there, these are Delicious!
I would love to make a cocoa version of your cookie. Any thoughts on how I would modify your recipe? Thinking a 1/4 c would do the trick. Thanks for your thoughts!
Hi, happy to hear it! That sounds like a great idea. I would go for replacing 1/4 cup of the flour with cocoa powder, and then see what the consistency is like, adding more flour if needed or more butter if it seems too dry. We haven’t tried it so it would be a bit of an experiment, but would love to hear how it goes!