Do you ever just randomly get the urge to bake something British in the middle of a Saturday afternoon? Because same. I’m not sure if Mary Berry was whispering in my ear as I was sleeping last night, or what (okay, more likely that I saw a pile of HobNobs in the clearance section at Sendiks the other day), but for some reason, I had quite the hankering to make some homemade dark-chocolate dipped homemade hob nobs this weekend.
After chanting “On your mark, get set, Bake!” to myself, I got to the kitchen and made my British bake-off homemade Hobnob dreams come true.
Now what is a HobNob, you may ask? ‘HobNobs‘ are a brand of commercial biscuits popular in the UK (and according to Wikipedia, parts of Ireland).
They’re simple, salty-sweet, crispy cookies that are similar to digestive biscuits, but are visibly studded with oats, making for a rustic-looking round cookie.
The best way I can think to describe the flavor of a Hobnob to someone who has not yet experienced their glory is as follows: imagine a salty and more-textured-than-usual, oat-studded circular graham cracker. That’s kind of what you get when you eat a Hobnob. And they are nothing short of glorious.
Yesterday, I decided to make homemade Hobnobs. And then, I proceeded to dip them in deep dark chocolate to further sweeten the deal.
The result: a sweet, salty, savory vegan dark chocolate-dipped Hobhob of my wildest dreams. They satisfied my Hobnob craving, and got me mega-pumped for a trip to Ireland/the UK this summer (planning to visit my friend in Ireland, hey Amanda if you’re reading this!).
This recipe is simple, wholesome, and delicious. If you find yourself with a Hobnob hankering, or are simply Hobnob curious, I hope you give this recipe a try.
If you do, let me know! You can find me on Instagram, Twitter, or YouTube (where I recently uploaded a video of trying JustEgg Vegan Egg and am working to upload some nutrition content this week)! As always, stay #blessed.
Vegan Dark Chocolate-Dipped Homemade
Active Time: 30 minutes
Bake Time: 12-14 minutes
Total Time: ~120 minutes
Servings: about 16 large biscuits
- 2 cups rolled oats
- 1 cup whole wheat flour
- 3/4 cup ground flax
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup non-dairy butter, melted (I used Earth Balance0
- 2/3 cup granulated sugar
- 3 tablespoons maple syrup
- 1 1/4 cup dark chocolate (if vegan, check to ensure non-dairy)
- 1 tablespoon coconut oil (optional, but will help chocolate set)
1. Prepare a baking sheet with a silicone mat or parchment paper.
2. In a large bowl, combine rolled oats, whole wheat flour, flax, baking soda, and salt. Whisk well.
3. Warm non-dairy butter in the microwave or on the stovetop until just melted. Add sugar and maple syrup and whisk until combined.
4. Pour wet mixture into dry mixture and mix until a dough forms. Form dough into a large ball and place in the refrigerator to chill, about 30-60 minutes.
5. About 15-20 minutes prior to baking, preheat oven to 350 Fahrenheit.
6. Roll dough on a prepared surface into a thin layer, about 1/4 inch thick. Using a circular cookie cutter (or, as I did, the rim of an inverted drinking glass), cut cookies into circles and transfer to baking sheets. Repeat with remaining dough.
7. Place cookies in the preheated oven for 12-14 minutes until lightly golden and crips. Remove from oven and transfer to cooling racks. Allow to cool completely.
8. Once cookies are cooled, prepare another baking sheet with parchment or silicone.
9. Place chopped dark chocolate into a heat-safe bowl, and melt chocolate with 1 tablespoon coconut oil in the microwave (in 30 second increments, stirring after each increment, until melted). You can also melt on in a small soup pot on the stove, if desired.
10. Dip each cookie into the melted chocolate by placing the bottom side of the cookie into the melted chocolate. Remove from beneath the cookie using a fork and transfer to prepared baking sheet. Repeat for all cookies.
11. Transfer cookies to the refrigerator to allow chocolate to set, at least 20 minutes.