If you are a long-standing reader of this blog, and I do mean a loooooong-standing reader, the kind that deserves a medal, you may recall my quest for the elusive IKEA havreflarn, those Swedish oatmeal cookies that come as singles or in pairs, sandwiched together by a layer of dark chocolate.Over time I’ve tried a few promising recipes, and although they produced good cookies, none of them quite replicated the original.But good things come to those who wait, and it seems I wasn’t the only one smitten with these cookies: Belgian food blogger Sophie developed a copycat recipe, and a vegan one at that.Hers is the recipe I semi-followed for my IKEA-style oat crisps, making a few modifications to lighten it up and use the ingredients I had on hand: I lowered the amount of sweeteners and fat, added a bit of salt to bolster the flavors, sliced almonds instead of almond extract, and regular milk and butter instead of almond milk and margarine, thereby annihilating the intrinsic vegan-ness of t...
