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.

Ragnhild Utne er en fotograf, kommunikasjonsdesigner og guide bosatt i Longyearbyen. Hun har en bachelorgrad i fotografi fra RMIT University, Australia, og en mastergrad i kommunikasjonsdesign fra University of the Arts London.

3 Kommentarer

  • Hilde

    Takk for oppskriften! Og kjempefine bilder :) Jeg har så utrolig lyst til å prøve meg på matfotografi, men finner aldri tid til det..

  • Laura

    You say sweetened with honey but there is no mention of honey on the recipe?

    • utnephoto

      Hi there! I see now that I forgot to write that down :)


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