Love IKEA's irresistible Kafferep oatmeal chocolate cookies?
These chewy treats are a fan favorite, but they're pricey and packed with palm oil, much like Nutella.
As a seasoned home baker who's perfected countless store-bought replicas, I'm sharing my trusted, economical recipe that matches IKEA's flavor perfectly—without the additives.
It's quick, uses pantry staples, and yields professional results. Here's how:
Contents
- Ingredients
- How to
- Result
Ingredients
- 120 g mixed oat flakes
- 50 g butter
- 110 g sugar
- 10 g flour
- 1 egg
- 1 teaspoon baking powder
- 1 sachet vanilla sugar (or 1 teaspoon vanilla powder)
- 150 g dark chocolate
- baking sheet
- parchment paper
- mixing bowl
- 1 teaspoon (for scooping)
How to
Prep time: 10 mins | Cook time: 15 mins | Serves: 6 (about 20 cookies)
- Preheat oven to 170°C.
- Blend 3/4 of the oat flakes into coarse pieces (not fine powder).
- Add all oats to the mixing bowl.
- Mix in sugar, flour, vanilla sugar, and baking powder.
- Melt butter, let cool slightly, then stir in.
- Add the egg and mix into a dough ball.
- Line baking sheet with parchment paper.
- Scoop dough with teaspoon, form balls, and place on sheet.
- Space balls apart—they'll spread while baking.
- Flatten balls slightly.
- Bake 12-15 minutes.
- Cool cookies completely before handling.
- Melt chocolate in a double boiler.
- Spread chocolate inside one side of each cookie.
- Pair cookies, press together so chocolate peeks out the sides.
- Let chocolate set.
Result
Voilà! Your homemade IKEA-style Kafferep cookies are ready. Crispy outside, chewy inside, and just as addictive.
Simple, affordable, and healthier—no more store runs needed.
These shine thanks to oats' benefits like fiber and sustained energy.
Customize thickness to your liking, or swap dark chocolate for milk, praline, or a mix.
