“hobnobs” oat cookie biscuits

do the phrases “nobbly oaty biscuits” or “one nibble and you’re nobbed” do anything for you? well they should.

I knew someone that lived in Scotland for some time who very quickly fell in love with McVitie’s Hobnobs. I visited her, and then naturally, fell in love with them too.

oaty. crunchy. lightly sweet.

be sure to dip them in tea like the Scottish people do.

or shove stacks at a time into your face if you’re having a good run of foot in mouth disease, as I’ve been having as of late.

I found a copycat recipe and they’re my latest most favorite thing in the whole wide world. they’re gluten and egg free (can even be dairy free) and I love the recipe as-is, however you can swap out the GF flour and xanthan gum for regular flour if you prefer. no biggie. I’m totally making them again for my gluten-sensitive mama, but for now, they’re ALL MINE.

adapted from Celiac Central

1 cup gluten-free oats, whole or roughly chopped or steel cut (I used steel cut)
2/3 cup gluten-free oats, ground in food processor to flour consistency
2/3 cup light brown sugar, spooned (not packed)
1/2 cup gluten free flour (I like Bob’s Red Mill)
1/4 tsp xanthan gum
2 tbsp honey (or maple syrup)
1/4 tsp baking soda
1 tsp baking powder
1+1/2 tsp. vanilla
1/2 cup butter (or butter substitute), melted
pinch of salt

  1. PREHEAT oven to 325° F. line 2-3 cookie sheets with parchment paper.
  2. WHISK oat flour, gluten free flour, chopped oats, baking powder, xanthan gum, salt and sugar in a large bowl.
  3. HEAT butter and syrup in the microwave in 15 second intervals, until the butter melts and the honey/syrup becomes liquid. stir in the vanilla extract and baking soda.
  4. ADD butter mixture to the dry ingredients and stir to combine.
  5. DROP 1 tbsp scoops onto lined cookie sheets. the dough will harden as it sits, so try to scoop them out out at once.  flatten slightly with fingers.
  6. BAKE for 10-18 minutes until golden. (my batches only took 10 minutes.)

About gibblemethis

I recently (and finally) discovered cooking, baking, and DIY-ing. Yes, I discovered them all and you're welcome. I live in Boston and work at an A&E firm as a mechanical designer for healthcare.
This entry was posted in bake, gluten free, recipe, vegan and tagged , , , , , , . Bookmark the permalink.

8 Responses to “hobnobs” oat cookie biscuits


  2. Charisma says:

    Yum! I love oat biscuits! These look so tasty!

  3. HB says:

    I made these just now and the mixture was super greasy? I added some more flour into half of the dough and they turned out better, though I wouldn’t say they were like hobnobs (I am in England and we always have a ready supply!). They also took more like 18 minutes

    • gibblemethis says:

      I’m really glad you tried them! Being gluten free, they’re definitely not a true substitute for the real thing, but I found them very biscuit-like. The mixture may feel greasier because the butter is melted. I flattened them down quite a bit prior to baking which would lessen the baking time.

  4. HB says:

    Thanks for the response! I too flattened them and I used regular flour rather than gluten free. I know there can be disparities between amounts of flour when measured in a cup as it depends upon how it is measured (so can vary in weight by about 20g) but I used the top end. Anyhoo, once more flour was added they turned out better than leaving the mixture greasy. They were a perfectly good chewy oat cookie, but alas not a hobnob which is crumbly (and snaps rather than bends when breaking). One I have made a few times in the past bares more resemblance but still not crumbly! The ratios of ingredients are more in keeping with the ingredients on the packet are 225g of oats, flour, margarine and sugar, 1 tbsp golden syrup (or maple if in the US!), 1/2 tsp baking soda. Obvs in cups it won’t be ‘equal’ but you get the idea. 225g flour = 8oz/2 cups (if flour is spooned into cup and leveled) 225g marg = 8oz/1 cup, 225g sugar = 1 cup (if packed), 225g oats = 2 1/2 cups. I would be interested if you also tried this one and see what the gluten free outcome is!

    • gibblemethis says:

      I will play around with the ratios next time, but am glad you still enjoyed them! I also just realized that my oven may run a bit hot, hence the faster baking time 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s