Gluten-Free Chocolate Hobnob Biscuits
Hobnobs are British digestive biscuits or mildly sweet cookies, in north American terms. Traditionally made with whole oats, the best kind also come with a thin layer of dark chocolate. Our healthier, whole-grain interpretation uses all gluten-free flours, flaxseed meal, coconut oil and maple syrup. And of course 70% dark chocolate! These biscuits are just a little sweet, crumbly and tender, and are just destined to be eaten alongside a cup of tea or coffee.
Afternoon coffee/tea breaks are such a ubiquitous elements of human culture around the world. They provide an easy structure for social interaction, a vehicle for self-care and relaxation, and a daily routine that helps structure our productivity. Many of us experience an energy dip in the late afternoons, the perfect time for a pick-me-up! And there’s nothing quite so satisfying as a fresh cup of something, accompanied by a small, sweet bite.
Hobnob biscuits are a fantastic example of a British small bite. Slightly sweet and packed with whole oats, they are the perfect compliment to coffee and tea, and made for dunking. The best kind of hobnobs come with a thin layer of chocolate. Unfortunately classic hobnobs are made with refined vegetable oil, sugar syrups and wheat. But great news you! Introducing a gluten-free hobnob topped with 70% dark chocolate, made with whole grain flours, maple syrup and coconut oil. Happy afternoon!
Ingredient Fun Facts + Substitutions:
- oats/oat flour: the centerpiece of this recipe, you can’t really replace it! But, if you can’t find oat flour, grind whole oats (certified gluten-free for celiac) in a blender until a powder forms and voilà, oat flour! Oats are often processed with the same machines as wheat, so it is important to be aware of gluten-free certifications if you are more feeling gut sensitivity/celiac-diagnosed
- almond flour: bring a little tender and crumbly texture to the biscuits. I’ve not tried it yet, but I imagine almond flour can be replaced by other nut flours such as hazelnut flour or by an additional 2 tbsp of ground flax seed to make them nut-free
- ground flax seed: the recipe secret weapon, ground flax seed is highly absorbant and acts as a binder in this recipe, contributes to the “snap” texture of the biscuits, and promotes a healthy colon with high fiber and omega-3 fatty acids! You can grind flaxseed yourself in a blender or food processor, but it is important to store in the refrigerator to avoid oxidation of the oils leading and rancidity
- buckwheat flour: can be subbed for more oat flour. Buckwheat is a nutrient dense grain with a delicious hearty, earthy flavor.
How to Make Gluten-Free Hobnob Biscuits
1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper or silicone baking mat
2. Measure out the whole oats and transfer to a cutting board or food processor. Chop or pulse oats just until broken up (not too fine, this is just to create smaller oat chunks).
3. In a large mixing bowl combine chopped oats, oat flour, ground flaxseed, buckwheat flour, almond flour, cinnamon and salt. Then add the liquids and mix until completely combined. The dough will be quite wet and sticky.
4. Scoop 1 tbsp of biscuit dough at a time, and roll into a ball with your hands and place on the prepared baking sheet. Repeat with remaining dough and space the balls evenly with about 2” between each ball.
5. Using your fingers, press the balls down into 1/4 inch thick rounds, using your other hand to smooth the edges as you go.
6. Bake the biscuits for 24-26 minutes, until the bottoms are light golden brown. Transfer carefully to a rack, and let cool for at least 10 minutes.
7. While the biscuits are cooling, melt the dark chocolate in a double boiler or microwave. Using an angled palette knife, small silicone spatula or butter knife, cover the bottom of each biscuit in a thin layer of chocolate and let set. Place biscuits in the fridge, chocolate side up, if needed to set properly.
8. Optional Drizzle: Once the layer of chocolate is set, mix in 1 tbsp of coconut oil to the remaining chocolate, and create a drizzle pattern across the chocolate layer by zigzag-ing back and forth across the bottom of the biscuit
9. Place in the fridge for 15 minutes to set completely, and enjoy! Store leftovers in the fridge for up to 2 weeks in an airtight container. And definitely try with a cup of your favorite coffee or tea!
Gluten-Free Chocolate Hobnob Biscuits
Ingredients
- 1/2 cup (85g) old fashioned oats – use gluten-free if allergic/intolerance
- 2 tbsp (16g) flaxseed ground
- 1/4 cup (45g) buckwheat flour
- 1/4 cup (30g) oat flour – use gluten-free if allergic/intolerant
- 1/2 cup (50g) almond flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup (65g) coconut oil, melted (or butter if not dairy-free)
- 2 tbsp (40g) maple syrup or other liquid sweetener
- 3 tbsp water
- 1 tbsp coconut oil
- 75g dark chocolate 70%*
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper or silicone baking mat
- Measure out old fashioned oats and transfer to a cutting board or food processor. Chop or pulse oats just until broken up
- In a large mixing bowl combine chopped oats, oat flour, ground flaxseed, buckwheat flour, almond flour, cinnamon and salt. Then add the coconut oil and maple syrup (or honey), and mix until completely combined
- Scoop 1 tbsp of biscuit dough at a time, and roll into a ball with your hands and place on the prepared baking sheet. Repeat with remaining dough and space the balls evenly
- Using your fingers, press the balls down into 1/4 inch thick rounds, smoothing the edges as you go
- Bake the biscuits for 24-26 minutes, until the bottoms are light golden brown. Cool on a baking rack for at least 10 minutes
- While the biscuits are cooling, melt the dark chocolate in a double boiler or microwave. Using an angled palette knife, small silicone spatula or butter knife, cover the bottom of each biscuit in a thin layer of chocolate and let set (place in the fridge if needed)
- Optional Drizzle: Once the layer of chocolate is set, mix in 1 tbsp of coconut oil to the remaining chocolate, and create a drizzle pattern across the chocolate layer by zigzag-ing back and forth across the bottom of the biscuit
- Place in the fridge for 15 minutes to set completely, and enjoy! Store leftovers in the fridge for up to 2 weeks in an airtight container
Recipe Notes:
*to avoid any refined sugar in this recipe, use 53g unsweetened baker’s chocolate, melted over a double boiler and dissolve in 22g of coconut sugar!
Calories
138.29Fat (grams)
9.87Sat. Fat (grams)
5.90Carbs (grams)
10.36Fiber (grams)
2.05Net carbs
8.31Sugar (grams)
3.36Protein (grams)
2.41Sodium (milligrams)
44.11Cholesterol (grams)
0.16
