As avid IKEA fans know, Havreflarn—those addictive crispy oatmeal cookies with chocolate-dipped edges (also known as Kakor Chokladflarn)—are the perfect reward after a day of shopping. These crunchy treats unite everyone, whether enjoyed in the parking lot, your new kitchen, or with office coffee.
Now, recreate them fresh at home with this straightforward recipe. With high-quality chocolate, the results rival or surpass the originals. Yields 25 sandwich cookies (50 individual cookies).
Ingredients:
Preheat your oven and gather your tools. Pulse the rolled oats in a food processor to a coarse powder.
Mix the oat powder with sugar, flour, and salt. Melt the margarine and incorporate it into the dry ingredients to form a paste. Add the beaten egg half and vanilla extract, mixing thoroughly. Refrigerate the dough for at least 2 hours.
Portion dough into 8g balls and place on a parchment-lined baking sheet, spacing at least 5cm apart—they spread during baking. Bake at 200°C for 7 minutes (adjust for your oven), until golden and crisp. Cool completely.
Melt chocolate in a bain-marie. Dip the edges of one cooled cookie into the warm chocolate and sandwich with a plain cookie. Let set. Store in an airtight container; they keep well for sharing or daily snacking.
This recipe, refined through home testing, delivers spot-on IKEA flavor and texture every time.
