Oats and Ginger Cookies

Made these delicious cookies over the Holidays back home in Norway. They contain no sugar at all but they’re naturally sweetened with honey.

Here’s how to make them:

4 tbsp butter, room tempered

3 tbsp buckwheat flour (if you don’t have buckwheat or can’t find it the grocery stores you can also use normal flour)

2 tbsp milk (soy/oat/almond/cow)

2 dl rolled oats

1 tbsp ground ginger

a pinch vanilla extract

a pinch ground clove

a pinch salt

3 tbsp honey (or maple syrup if preferred)

Preheat the oven to 180 °C. Stir together all the ingredients in a mixing bowl. Put about 10-12 pieces on a baking sheet. Use the back of a spoon to flatten them out as thin as you can so they will be crispy when you bake them. Bake for about 15-18 minutes until they get a bit darker on the edges. Let the cookies cool down before eating.

If you’re vegan you can replace the butter with coconut oil or other oils that you might prefer, and use either soy, oat or almond milk instead of cow milk.