Gluten-Free Chocolate Covered Hobnobs
If you’ve missed Hobnobs or Digestives since going gluten-free, you’re going to love this recipe. These gluten-free chocolate covered Hobnobs have that same lightly sweet, toasty oat flavor and irresistible crunch that made the originals so special – completely gluten-free and easy to make at home.
Before I went gluten-free, Hobnobs and Digestives were two of my all-time favorite cookies. There’s just something about that slightly sweet, toasty oat flavor and crisp, buttery texture that made them the perfect afternoon treat with a cup of coffee or tea. I missed them dearly once I could no longer eat gluten, so I set out to create a version that would taste just as good as the real thing, and honestly, I think I’ve nailed it.
Like with my gluten-free graham cracker recipe, I use golden flax meal to bring back that warm, nutty flavor that wheat flour gives traditional biscuits. If you can’t have flax, don’t worry – you can replace the flax and water with one egg and still get excellent results.
These cookies work beautifully with any 1:1 gluten-free flour blend, but I especially love them made with blends that have a bit more body and whole-grain flavor – like Better Batter Artisan Flour, Cup4Cup Multigrain Blend, my #1 Gluten-Free Blend, or any mix that includes sorghum flour. They bake up crisp, flavorful, and wonderfully nostalgic.
You can coat the bottoms in milk or dark chocolate – both are delicious – or leave them plain if you prefer a simple, classic Hobnob-style cookie. If you’d like to try Better Batter flour, you can use my code CHEFALINA for a 30% discount on their website.
Gluten-Free Chocolate Covered Hobnobs
Ingredients
- 100 g quick oats
- 100 g Better Batter Artisan Flour or Cup4Cup Wholesome Blend *see notes
- 50 g light brown sugar or sub maple or coconut sugar
- 25 g granulated sugar
- ½ tsp salt
- ½ tsp baking soda
- 75 g unsalted butter very cold
- 1 tbsp golden flax meal
- 3 tbsp water add a little more if needed for a rollable dough
- 120 g milk or dark chocolate chips or chunks melted (for coating the bottoms)
Instructions
- Line two baking trays with parchment paper.
- In a medium bowl, combine the oats, gluten-free flour, brown sugar, granulated sugar, salt, and baking soda. Stir to blend evenly.
- Add the cold butter in small cubes or grate it using a coarse grater. Using your fingertips, rub the butter into the dry ingredients until the mixture looks like coarse breadcrumbs. Work quickly but be thorough, the crumbly texture gives the cookies their signature crispness.
- In a small bowl, mix the flax meal and water and let it sit for 5 minutes to thicken. Add it to the flour mixture and stir to form a soft dough. If the dough feels dry, add a teaspoon or two of water just until it comes together. (If you can’t have flax, replace both the flax and water with one egg.)
- Pat the dough into a rectangle, wrap it in plastic wrap, and rest at room temperature for 20–30 minutes. This rest helps the oats hydrate and makes the dough easier to roll.
- Roll the dough out between two sheets of parchment paper to about 6–8 mm thick (just under ¼ inch). Cut into 2½-inch rounds using a cookie cutter. You should get about 15 cookies.
- Place the cut cookies on the prepared trays and chill in the refrigerator for 20 minutes before baking.
- While the dough is chilling, preheat your oven to 375°F (190°C).
- Bake for 12–15 minutes, or until lightly golden around the edges. Cool completely on a wire rack before coating with chocolate.
- Place the chocolate chips or chunks in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until mostly melted. Stir continuously to finish melting-the residual heat will bring it together smoothly without taking it out of temper.
- Spoon a small amount of melted chocolate onto the bottom of each cookie and spread it with the back of a spoon, leaving about ¼ inch from the edge. Then gently press the cookie, chocolate side down, onto a clean piece of parchment paper until the chocolate spreads to the edge. Refrigerate until set, then peel off the parchment for a perfectly smooth, glossy finish.
Notes
Nutrition
These are amazing!! They came together very easily and my entire family loved them!