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Recipe These cookies are an all-time favourite at ARKET cafés. A sweet treat for a coffee or tea break, to enjoy on the go or keep at home for unexpected guests (if you can resist eating them yourself).

Here, we're presenting 4 flavours that follow one simple method. Depending on the local grain and flour varieties, you might need to adjust the measurements slightly. One batch gives about 32 small cookies. Our tip is to prepare some extra dough and keep it in the freezer. This way, you can have the cookies ready in a flash when you want – simply place the rolled dough in the fridge to soften a bit before cutting it up.


01 Rye and chocolate

200g butter
185g granulated sugar
225g rye flakes
100g wheat flour
100g dark chocolate nibs
25g cocoa powder
½ tsp baking powder
1 tsp salt

02 Oat and apple

200g butter
granulated sugar
oat flakes
wheat flour
dried apple cubes
2 tsp
ground cinnamon
½ tsp
baking powder
1 tsp

03 Barley and cardamom

200g butter
185g granulated sugar
225g barley flakes
150g wheat flour
2 tsp ground green cardamom
3g ammonium carbonate, bicarbonate
½ tsp
baking powder
1 tsp salt

04 Spelt and ginger

200g butter
185g granulated sugar
200g spelt flakes
150g wheat flour
2 tsp ground ginger
½ tsp baking powder
1 tsp sea salt


Step 1

Start with soft, room-temperature butter or cut the butter into small cubes. Whisk the butter and sugar fluffy with a spoon or an electric hand mixer. For the rye and chocolate cookies recipe – add the cocoa powder in this step.

step 2

Fold the remaining ingredients and work the dough gently with your hands or a wooden spoon until all elements are incorporated but without crushing the flakes.

step 3

Split the dough in two and roll each part into 4 cm thick rolls. Wrap them in baking paper and let cool in the fridge for about 4 hours until they harden.

step 4

Preheat the oven to 180°C. Cut each roll into 16 medallions, approx. 1 cm thick and arrange on a paper-lined baking tray. Bake for 12–16 minutes and let cool.

This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.

Our vegetarian recipes § Search


Food Proudly presenting a new collection of simple, plant-based recipes by our Head Chef, Martin Berg. The recipes journey through the different seasons of the year, celebrating natural ingredients and a mindful way of food preparation.

The recipes are extracted from our second and first cookbook and emphasises traditional methods and healthy, ethically produced ingredients while consciously combining local recipes with influences from around the world. These recipes are our invitation to embrace seasonal vegetarian cooking and choose natural flavours for a way of eating that promotes our health and the wellbeing of the planet.

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