Crispy Oatmeal Chocolate Sandwich Cookies
Fell in love with Ikea's Crispy Oatmeal Cookies? Don't worry, this recipe for Crispy Oatmeal Chocolate Sandwich Cookies might be even better than the popular Ikea Cookies!
16 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 191 kcal | Sugar | 11 g |
| Carbs | 20 g | Cholesterol | 22 mg |
| Protein | 2 g | Sodium | 7 mg |
| Fat | 11 g | Fiber | 2 g |
| Sugar | 11 g | ||
| Cholesterol | 22 mg | ||
| Sodium | 7 mg | ||
| Fiber | 2 g |
Prep Time: 20 min Cook Time: 20 min Total Time: 40 min
Ingredients
3 oz unsalted butter (85 g, 6 tbsps)
1 1/2 cups rolled oats (not the quick ones)
3 tbsp all-purpose flour (you can also use a gluten free flour mix)
1 tsp baking powder
1 tsp pure vanilla extract
1 pinch salt
2/3 cup sugar
1 egg
200 g dark or semi-sweet chocolate (7 oz, chopped)
1 tbsp coconut oil (used refined coconut oil to avoid a coconut taste)
Instructions
Preheat oven to 400F/200C. Line two baking sheets with parchment paper.
In a large pot, melt butter over low heat. Remove from the heat and mix in oats, flour, baking powder, vanilla, and salt. In another bowl, whisk egg and sugar until pale. Stir in the oat mixture.
Drop small balls of batter, one teaspoonful each, on the prepared baking. Leave room for them to spread a bit. Make sure they are all about the same size if you want them to turn out pretty (and it'll be easier to sandwich them).
Bake 6-7 minutes or until the edges are golden brown. Remove from the oven, and let them cool directly on the baking sheet. Repeat with remaining batter if needed.
Melt chocolate and coconut oil in the microwave or in a double-broiler. Let it cool.
When cookies are cooled, dip the flat side of one cookie into chocolate, dip another cookie and sandwich them together. Place on a baking sheet or serving plate. Repeat with remaining cookies. The cookies are ready to be eaten when chocolate has set.