Agile in the kitchen

Lemon oat cookies

A wooden cutting board, with a folded blue coloured napkin with white flowers in the lower right corner. Three lemon oat cookies are stacked beneath a cut lemon, a handful of oats.
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These slightly tart, fiber rich lemon oat cookies are a delightful addition to your fika table. They are easy to make and do not require any extra cooking utensils, their shape can be easily cut with a knife.

The lemon flavour in these oat cookies really bring them up a level, and lemon is a spring flavour to me, which makes them perfect to bake at this time when spring is slowly arriving where I live. Of course if spring is not near where you are, these are yummy cookies anyway to bake!

Using oats in these cookies does give you a bit of extra fibers in your daily diet, however it also gives the cookies a more nutty flavour than just a plain lemon cookie. It does help my no waste cooking that I am trying to use up some rolled oats from my cupboard before they go bad, which is why I threw some in to this recipe when I was experimenting with different flavours.

A wooden cutting board, with a folded blue coloured napkin with white flowers in the lower right corner. Three lemon oat cookies are stacked beneath a cut lemon, a handful of oats.
Lemon oat cookies

Cookie shapes

If you prefer to use a cookie cutter, go ahead and use one, perhaps you even have a specific Easter or spring cookie cutter that you use only once a year. Once the dough has come together in a ball, use your rolling pin to roll out a 3mm thick square and push out your cookie cutter shapes and place on the cooking sheets, just like you would do if you cut them with a knife from the log shape.

On a red silicone cookie sheet, twenty-four lemon oat cookies have just been taken out of the oven, some of the cookies show slightly brown edges.
Baked lemon oat cookies

Addition

Dip half the cookie in melted white chocolate and sprinkle some lemon zest over to let them dry into the chocolate. Not necessary, these cookies are delicious as is, but it does give it a bit of festive flair to an otherwise simple looking cookie.

Or top them with a dollop of whipped cream and half a spoon full of lemon curd.

Ingredients to make lemon oat cookies lines up, from the left: a see-through container of oats, a blue bowl of white flour, a light blue flower shaped dish with sugar, a pink small bowl with baking powder, a glass bowl with cut up pieces of butter, a citrus zester with red handle, a lemon. Beneath the ingredients a folded red cloth napkin.
Lemon oat cookies ingredients

Fika

A Swedish word for sitting down, having a cup of coffee, a sweat treat and a natter with friends, family or colleagues. It gives you a mental break in the day and this is where a homemade cookie will give an extra boost in the break room or among friends. I know it is a trendy word, but it is true how much it can bind people together when they are sitting down in a relaxed environment and it does not involve alcohol. Usually otherwise you would go on a work outing to the pub, have a pint, but a fika is a more sustainable version of this.

A black bowl with a dough on the bottom, in the bowl is a citrus zester, flecks of lemon zest can be seen in the bowl. In the background a peach coloured and a white coloured cloth.
Zesting lemon into a bowl

Substitutes

I used lemons for these cookies this time around, but I have also experimenting with lime and they are equally good.

On a wooden cutting board, a blue plate holds a pile of lemon oat cookies, next to the plate is a sunflower printed coffee cup with some milky coffee inside. To the left is a blue patterned napkin.
Lemon oat cookies and coffee

Freezable

If you want to make a double batch of the cookie dough, it does freeze well for about three months. Roll the dough into a large log, roll it into plastic wrap and then put in a plastic bag try to get as much air out of it as possible and then put it in the freezer. To take out when you are ready to use it. Or you need to whip something up quickly for ‘fika’

A wooden cutting board, with a folded blue coloured napkin with white flowers in the lower right corner. Three lemon oat cookies are stacked beneath a cut lemon, a handful of oats and to the right, three yellow chicken decorations.
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Lemon oat cookies

These slightly tart, fiber rich cookies is a delightful addition to your Easter table. They are easy to make and don’t require any extra cooking utensils.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: cookies
Cuisine: Basics
Keyword: cookies, lemon, oat
Servings: 15 cookies

Ingredients

  • 3 tbsp lemon juice
  • 1 zest of lemon
  • 100 g butter
  • 80 g/150 ml oat flour
  • 90 g/150 ml white flour
  • 60 g/4 tbsp sugar
  • 1 krm salt

Instructions

  • Take out the butter to soften it.
  • Set the oven to 180 degrees Celsius, fan.
  • Weigh the butter and cut into smaller pieces in to a bowl.
  • Add in all other ingredients.
  • Mix with your hands into a dough.
  • Roll out to pieces, 15 cm long and 3 cm high.
  • Cut with a knife or dough cutter in to about 5 millimeter thick slices.
  • Put on a cookie sheet and shape them more round, if you prefer.
  • Put in middle of the oven for about 10 minutes before browning at the edges. If the cookies still look pale, leave in the oven for another 2 minutes.
  • Let the cookies cool on a wire rack before enjoying them, for extra crispiness.

Notes

Set out the butter well in advance to make it easier to handle.
Make your own oat flour by putting oat flour into a standing mixer and let the knives do their work until you get a floury consistency

Variations

Looking for another spring time dish? Try my Swedish smörgåstårta (Sandwich cake).