It’s the 4th Sunday in advent today, as well as my birthday, so I figured I would go out with a big bang ending my Christmas preparation baking with some of my favorite cookies (next to kransekakestenger). These cookies are so simple, yet  just so heavenly, and for some odd reason only baked (for the most part) during Christmas. The thing is, once you’ve got a taste for it, these are cookies you will want to bake again and again…

Many Norwegians remember visiting their grandmother and her serving these up alongside a pot of hot black coffee… The traditional “havrekjeks” do not contain chocolate pieces, but rather are enjoyed with a slice of the special brown cheese Norwegians make (brunost or geitost, read more about that tradition HERE).  While these cookies seem almost like peasant food because of their simple ingredients (with the exception perhaps of the generous amount of butter), they are simultaneously regarded as a special treat, which is why I find them so fascinating.

The addition of chocolate pieces have proven to be particularly popular among children, so that is why you will see the more modern versions of this cookie made with chocolate.. (I’m a kid at heart, what can I say).
Thought I would leave you with this wonderful recipe as a last “hoorah” before we enter into Christmas week! Happy baking!!
HAVREKJEKS MED SJOKOLADE  (Oatmeal Biscuits with Chocolate)
1 tbs ground flaxseed
3 tbs water
1 tsp vanilla extract
1 stick vegan butter (or about 113 grams)
1 cup granulated sugar
1 cup dark chocolate chip
1 cup all purpose flour
1 tsp baking powder
3/4 cup oatmeal
Preheat the oven to 350 degrees Fahrenheit. Dress a couple of baking sheets with parchment paper.
Combine the ground flaxseed and water in a small bowl, add the vanilla extract and set aside.
Using a stand mixer or hand mixer, beat the butter and sugar together until fluffy and light. Add in the flaxseed mixture and combine well. Sift in the flour and baking powder and fold in the oatmeal and chocolate chip in the end.   Using a medium cookie scooper, scoop spoonfuls of the batter onto the cooking sheet – you should get about 30-32 cookies.
Bake for about 10 minutes. Cool off and enjoy!