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.
SUNNY GANDARA
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
- 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.
- In a separate bowl, combine the oats, flour, salt, vanilla extract/sugar, and baking powder.
- Fold the dry ingredients into the butter-sugar mixture just until combined and no traces of flour are left, then add the chocolate chips.
- 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.
- 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.
- 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.
- 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!
Next recipe: Brown Butter Krumkake >
This article originally appeared in the Nov. 27, 2020, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.
