These crispy, buttery Swedish lace cookies with just the right amount of chocolate will have you coming back for more!
We’ve made these long ago with grandma and the taste for me is nostalgic. She certainly didn’t use Nutella so I’ve adapted the recipe a bit.
These Havreflarn cookies or simply put Swedish Lace Cookies with Chocolate are hands-down my most favorite cookie. I am much more into a lighter, crispy cookie than I am the doughy, heavier version. I love that these are easy to freeze and also really benefit from the cool, dry environment of the freezer too.
As I read more into the Havreflarn Cookie- as she had written on top of her hand written recipe card, it seems like there’s many variations and perhaps even origins. But let’s not get caught up in all that just yet. These are buttery and crispy and they have chocolate in them. That’s really all that matters.Jump to Recipe
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I usually make most cookies with butter. Why? Because we are dairy farmers and butter is life. But these cookies need margarine. Their delectable taste relies on it! These Havreflan cookies are really the only reason I keep margarine on hand! You could totally give butter a try with this recipe, but it will definitely change the result of this cookie, trust me, I dabbled with that experiment too.
The margarine just really brings out the flavors of the oatmeal and chocolate without overpowering any one flavor.
The jury is still out about which country hosted this delectable cookie first. But translated, Havreflan in Norwegian, means sweet, oatmeal cookie with a crispy or brittle texture best with tea or coffee. Perhaps it was Sweden then, who thought to add chocolate to the middle of two of these buttery lovelies!
I have made this recipe with both quick-cooking oats and regular. I enjoy the cookies either way. Sometimes I will take the oats and lightly pulse them through my coffee grinder or food processor to create less texture within this cookie. The decision is entirely up to you!
These cookies do not contain nuts. I imagine, though, if you wanted to crush up some nuts and add it to this recipe, you certainly could.
There is a super easy way to make these gluten free, by using an almond flour or another gluten free flour. Equally as delicious!
These Swedish Lace cookies do not like humidity. To keep them crispy, they like a nice dry, cool environment. So keeping them in an airtight container and even perhaps in the refrigerator if you are in a more humid time of year or environment is a good idea. They can last up to 2 weeks. Though, they always get eaten way before that, in our home!
These amazing cookies are fantastic with our without the addition of chocolate or Nutella. Actually one of the first batches that I made, I was not careful to measure my scoops appropriately and they came out huge and kinda misshapen. I took the entire first batch, let them cool, crumbled them up into a jar and set the jar in the refrigerator. It made the most amazing granola to add on top of yogurt or added to milk!
You could leave the chocolate completely out of this recipe and these Swedish Lace cookies would be amazingly crispy, buttery and heavenly all on their own. The addition of chocolate is entirely up to you. When I get in a quick hurry, I don’t even take care to spread the chocolate evenly on the cookies, I just dollop onto a cookie and smoosh the top cookie onto the chocolate, spreading it to the edges all on it’s own.
I love placing a few home baked cookies like these Swedish Lace Cookies with Chocolate in a simple wide-mouth jar, adding a small piece of fabric and tying a bit of twin around the top to gift them to the milk man, teachers or our families doctors office as a special holiday treat. It would be easy to slip a jar of these in a birthday basket or a hostess gift too!
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