Chocolate Hobnobs (GF, Vegan, RFS, Oat Free)

Chocolate Hobnobs (GF, Vegan, RFS, Oat Free)

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A delicious homemade chocolate hobnob recipe that is reminiscent of the store bought McVities biscuits. A recipe that caters to most dietary requirements as they are gluten free, vegan, refined sugar free and oat free. 

These chocolate hobnobs bring back great memories from my childhood.   


Missing the delicious and addictive chocolate hobnobs from McVities then look no further. Since becoming gluten free and now recently oat free as well. Finding a chocolate hobnob biscuit became impossible. As even the gluten free chocolate hobnobs by McVities contain gluten free oats.  

Now being a keen baker and of course a food blogger I turned to Pinterest for inspirations. To my dismay all the recipes I found used gluten free oats just like the all the store-bought ones do. Next, I turned to google to help me find a substitute for oats in baking.  

rack of chocolate hobnobs and mug

I already had an idea to use rice flakes instead of oats. After reading a few articles rice flakes seemed to be the way to go.  

The First Attempt 

Didn’t quite go as planned. The rice flakes failed to soften when cooked and stayed crispy. Giving the final biscuits an unusual texture as they were soft biscuits with chunks of crispy rice flakes.  

rice flakes

Ingredients needed: 

Rice flakes

Rice flour

Almond flour

Plain GF flour

Coconut sugar

Natvia sweetener

Stork baking block

70% Dark chocolate

Fruit syrup

Coconut milk

Baking powder

Baking soda

hobnob stack

Second Attempt  

I managed to fix the crispy rice flake problem. By soaking the rice flakes in boiling water for a few minutes to soften them before adding them into the mixture. For this attempt I also tried to reduce the sugar content. Which led to another problem as without the same quantity of sugar they biscuits didn’t have the same flavour that I loved from the first attempt. They also failed to firm up and stayed very soft and fragile.  

Third attempt  

Combining what I had learned for the first two attempts together into this third attempt resulted in a chocolate hobnob that had a crisp outside and a soft middle. With the great the great flavour of the original hobnob biscuit. Topping these biscuits with dark chocolate makes them the perfect chocolate hobnob.  

hobnob flat lay

Need more baking inspirations try these:

Soft and Chunky Chocolate Chip Cookies

Cherry Bakewell Cookies

Chocolate Oreo Cookies

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes, Also over on Instagram @emmalouisecee for more food and lifestyle content.

plate chocolate hobnobs

Chocolate Hobnobs (GF, Vegan, RFS, Oat Free)

A delicious homemade chocolate hobnob recipe that is reminiscent of the store bought McVities biscuits. A recipe that caters to most dietary requirements as they are gluten free, vegan, refined sugar free and oat free. These chocolate hobnobs bring back great memories from my childhood.   
Course Dessert, Snacks
Cuisine GF, oat free, RFS, VG
Keyword Chocolate hobnobs
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 13
Calories 100 kcal
Author emma

Ingredients

  • 85 grams Rice flour
  • 50 grams Rice flakes`
  • 30 grams Almond Flour
  • 35 grams Plain GF flour
  • 30 grams Coconut sugar
  • 50 grams Stork baking block
  • 30 grams Natvia Sweetener
  • 15 grams Fruit syrup Sweet Freedom Brand
  • 1/2 tbsp Coconut milk Alpro brand
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 40 grams 70% Dark chocolate

Instructions

  1. Pre heat oven to 175c and lined a baking tray with either grease proof paper or a silpat.

  2. In a small bowl add the rice flakes and pour boiling water them until covered. Leave to soak for 2-3 minutes until soften.  Drain the water off and place the rice flakes on kitchen paper to soak up any moisture.

  3. In a medium sized mixing bowl add all the dry ingredients and mix to combine. 

  4. Optionally add the coconut sugar to a blender and blitz it into a powder. This will give the final biscuits a more even texture. 

  5. Add coconut sugar and sweetener into the dry ingredients and mix to combine.

  6. Melt the stork baking block in the microwave for 30-60 seconds. Add to the dry ingredients along with the coconut milk. Mix everything together until its clumps together like wet sand. 

  7. Using a cookie scoop or tablespoon scoop out the dough and place on the lined baking tray. Flatten each cookie down with the back of a spoon. 

  8. Bake biscuits at 175c for 20-22 minutes until golden brown. Remove from oven and leave to cool on baking tray for 5 minutes. The move to a wire cooling rack to cool down completely. 

  9. Melt chocolate in the microwave in 20 seconds burst until most the chocolate has melted. Then stir the chocolate until its all completely melted.

  10. Spoon the chocolate on top of the biscuits and smooth it out. Repeat to all the biscuits and leave the chocolate to set. 

  11. Store biscuits in an air tight container. 

Recipe Notes

Macros for one chocolate hobnob: 4.3f 14c 1.4p

chocolate hobnob pinterest image



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