Gluten-Free Chocolate Covered Hobnobs

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5 from 1 vote

Gluten-Free Chocolate Covered Hobnobs

Prep Time10

Cook Time14

Resting & Chilling50

Total Time1 14

Course: Cookies, Dessert

Cuisine: American, English, Irish, Scottish

Servings: cookies

Calories: 145kcal

Author: Alina Eisenhauer

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

*Any 1:1 gluten-free flour blend will work. For best flavor, choose a blend with whole-grain flours such as sorghum.

I personally prefer milk chocolate, but dark chocolate works beautifully if you like a less sweet contrast.

For a traditional plain Hobnob, you can skip the chocolate coating altogether—the cookies are just as delicious on their own.

Nutrition