Classic Swedish cookies – Sugar-Free Havreflarn aka. Swedish Oatmeal Cookies.
2 medium eggs
1/4 cup (50g) xylitol
1 tsp. vanilla extract
8.8. oz. (250g) rolled oats
1.8 oz. (50g) desiccated coconut (fine flakes)
1.4 oz. (40g) spelt flour
1 pinch of salt
5.2 oz. (150g) butter, melted
1. Preheat the oven to 350˚F (180°C). Line a baking sheet with baking parchment and set aside. Melt the butter and let cool down a bit
2. Add the eggs, xylitol, and vanilla extract to a large bowl and mix for 5-6 minutes on high speed until very light and fluffy. Mix the rolled oats, coconut, flour, and salt and then add together with the melted butter to the bowl and mix until everything is well combined. Let the dough sit for about 5 minutes to allow the oats to absorb some of the moisture.
3. Make small balls out of the dough and flatten them. The cookies will not rise nor spread during baking. The shape you give them is final. If you like your cookies crispier, you can make them thinner. Place the cookies on the baking sheet (they can sit close to each other) and bake for 15-18 minutes – the cookies should have some color around the edges. Take out of the oven and let cool down on a wire rack. If you have any batter left, bake more cookies.
Keywords: oatmeal, oats, sugar-free, cookies, Sweden, Havreflarn