Cookie Extravaganza: Havrekjeks med sjokolade

The Great Norwegian Christmas Cookie Extravaganza!


Photo: Madison Leiren
These vegan-friendly havrekjeks are studded with chocolate chips, perfect with a cup of coffee or tea for a sweet treat.


These oat cookies, or havrekjeks as we call them in Norwegian, are probably one of the oldest, most traditional cookies or biscuits in Norway. Made in both a savory and sweet style, they represent an ingredient that is very classically Scandinavian (oats) and made in a simple, straightforward style.

My mom used to make the savory version, which we slathered with butter and brunost (brown cheese) to be enjoyed with a strong cup of black coffee. When you want to be a little more decadent, you can add a little extra sugar and butter, as well as incorporate a few chocolate chips, and you’ve got yourself a treat I think most people will appreciate. Velbekomme!

Havrekjeks med sjokolade (Oat Cookies with Chocolate)

(Vegan, nut-free)

2/3 cup or 5 oz. vegan butter, room temperature
3/4 cup organic white sugar
2/3 cup organic brown sugar
1/4 cup applesauce
1 cup old-fashioned oats
1 1/4 cups all-purpose flour, sifted
1/4 tsp. salt
1 tsp. vanilla extract or vanilla sugar
1 tsp. baking powder
1 1/4 cups bittersweet or semi-sweet chocolate chips

  1. Whip the butter and sugars in a stand mixer fitted with the paddle until light and creamy, about 5-6 minutes. Add applesauce and mix until thoroughly combined.
  2. In a separate bowl, combine the oats, flour, salt, vanilla extract/sugar, and baking powder.
  3. Fold the dry ingredients into the butter-sugar mixture just until combined and no traces of flour are left, then add the chocolate chips.
  4. Divide the dough into two equal parts, carefully roll each part into a log (you may need to add a little extra flour but not too much—the dough will be fairly sticky). Wrap it tightly in plastic wrap and place in fridge for at least 30 minutes, preferably a couple of hours.
  5. When you are ready to bake the cookies, preheat the oven to 400°F. Line two cookie sheets with parchment paper or silicone baking mats. Pull out the refrigerated logs. Using a sharp, serrated knife, carefully slice each log into 16-18 pieces. Place them on the cookie tray and gently flatten them out.
  6. Bake in the oven for about 7 minutes. Be careful not to cook them too long, because they will quickly burn. You will end up with super thin wafer-like cookies. They may not look ready when you pull them out, but they will quickly seize up and harden.
  7. Store in an airtight container for up to 1 week.

But you mustn’t stop with just one kind of Christmas cookie! Browse our recipes to fill your holiday table with at least syv slags!

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This article originally appeared in the Nov. 27, 2020, issue of The Norwegian American.

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Sunny Gandara

Sunny Gandara is a vegan chef and consultant in New York. She is the voice of the blog and e-cookbook Arctic Grub, featuring vegan versions of Scandinavian favorites. Learn more at