I found this recipe when I was looking for a new cookie to add to our Sweets Table. I wanted it to be semi-Scandinavian and relatively easy to convert to gluten-free. Jackpot! Havreflarn, aka Swedish Oat Cookie, only uses 1 tablespoon of flour. JUST ONE TABLESPOON! That's a no-brainer when converting recipes to gluten-free. Add to that, the recipe doesn't require any waiting for butter to come to room temperature or even the use of your stand mixer! Double jackpot!