Homemade Hobnobs Recipe

Time to ditch the store-bought biscuits and make this homemade hobnobs recipe instead. These homemade oaty biscuits take the classic, crunchy texture of a traditional Hobnob and give it a fresh upgrade with simple, real-food ingredients. Perfectly golden and dipped in rich dark chocolate, they’re the ultimate companion for your next cup of tea.

There’s something unmistakably comforting about a chocolate hobnob. Crisp, oaty, and coated with a smooth layer of chocolate, these humble biscuits have been a teatime favourite in Britain for decades. Whether you’re dunking one into a hot cup of tea or sneaking a piece straight from the tin, hobnobs have that perfect balance of hearty texture and indulgent sweetness. But what makes them so irresistible – and how can we recreate that magic at home using more natural, wholesome ingredients?

Whether you’re a lifelong fan or a newcomer to the world of oaty biscuits, the Hobnob occupies a prestigious tier in the biscuit tin. It is the “marines” of the dunking world – rugged, reliable, and capable of withstanding a hot cup of Earl Grey without crumbling into a soggy mess at the bottom of your mug.

The magic of a hobnob lies in its texture. Each bite delivers layers of sensory delight: the crisp snap of baked oats, the subtle chewiness in the middle, and that luxurious chocolate finish. They’re sturdy enough to dunk in tea without falling apart (a serious measure of quality in Britain), yet rich enough to satisfy on their own.

What exactly is a Hobnob?

A Hobnob is a variety of oaty biscuit launched by McVitie’s in the mid-1980s. While similar to a digestive biscuit, its texture is far more coarse and rustic. The name itself suggests a “knobbly” texture – a result of the rolled oats that give the biscuit its signature chew and structural integrity.

Traditionally, they are made with a mix of rolled oats and jumbo oats, bound together with sugar and butter (or vegetable oil). They come in two primary forms: Plain or Chocolate-covered. The chocolate version, which features a thick coating on one side, is widely considered the gold standard for biscuit lovers globally.

The anatomy of the perfect biscuit

• The crunch: It must be firm enough to snap but yield to a “short” texture that melts away.

• The flavour: A balance of toasted oats, a hint of salt, and a caramel-like sweetness.

• The dunk-ability: A high-quality Hobnob should survive a 5-second submersion in hot tea.

Why I love making this homemade Hobnobs recipe:

Hobnobs are one of my go-to treats when I need a pick-me-up. Actually, crunchy biscuits are in general. Whenever I have a tough day, biscuits and tea are my saviour. When it comes to Hobnobs, I could easily eat half a pack in one sitting. Especially dark chocolate Hobnobs, which I don’t think have been discontinued, but are definitely not always easy to find. I’m a dark chocolate girl through and through, so had to make my own Hobnobs with a thick layer of dark chocolate on top. 

This homemade Hobnobs recipe is so easy and calls for very few staple ingredients, like oats, almonds and maple syrup. 

Hobnobs recipe – why I think homemade is better! 

Most people view biscuits as “empty calories,” but this oaty version is surprisingly functional. Let’s look at the heavy hitters in your ingredient list:

The magic of oats

Oats are a powerhouse of beta-glucan, a type of soluble fibre known to help lower cholesterol and improve heart health. By using both whole porridge oats and ground oats, you’re getting a double dose of fibre that aids digestion and keeps you feeling full.

Why ground almonds?

Adding ground almonds (almond meal) is the “secret weapon” of the modern baker. Almonds provide:

• Vitamin E: A powerful antioxidant for skin health.

• Magnesium: Essential for energy production and muscle function.

• Moisture: Almonds contain natural oils that prevent the biscuit from becoming too dry or “dusty.”

The art of the dark chocolate coating

The crowning glory of any Hobnob is the chocolate layer. If you’ve ever noticed those “ripples” on a professional biscuit, you can actually recreate that at home!

Once your oaty discs are cooled and firm, melting down 70% dark chocolate allows you to create a thick, decadent layer. Dark chocolate isn’t just “healthier”—it has a higher cocoa butter content, which gives it a better “snap” when it sets.

Pro Tip: To get that iconic look, wait for the chocolate to set a little, then take a fork and gently drag it across the surface in a zig-zag pattern.

What you need to make this homemade Hobnobs recipe:

Oats: The foundation of any hobnob, oats give structure, crunch, and slow-release energy. They bring a natural sweetness and a satisfying, almost buttery aroma when baked.

Ground Almonds: A secret weapon for texture and taste. They lend moisture, richness, and a subtle nuttiness while boosting protein and healthy fats.

Maple Syrup: Maple syrup adds complexity with hints of caramel and woodsmoke — sweetness with character, not just sugar.

Dark Chocolate: The finishing touch. Opt for 70% or higher cocoa content for that perfect bittersweet edge – it balances the sweetness and elevates the flavour to something more grown-up. It’s also an amazing source of antioxidants.

Tips for success:

Since we are using binders like maple syrup instead of eggs or gluten, there are a few tricks to ensuring your homemade Hobnobs stay together:

1. Don’t skip the bicarb: A 1/4 tsp of bicarbonate of soda might seem small, but it reacts with the acidity in the maple syrup to give the biscuit its “lift” and signature aerated crunch.

2. Let them cool: This is the hardest part. When they first come out of the oven, they will be soft. As the coconut oil and maple syrup cool, they “set” the oats into a firm structure. If you move them too early, you’ll end up with oaty granola (which is delicious, but not a biscuit!).

3. Make sure you use pure maple syrup: Some maple syrup brands are made up of only a small percentage of maple syrup mixed in with other ingredients like carob and fruit syrup that contain higher levels of water. This will make your cookies more cakey and less crunchy. You can get pure maple syrup here.

How to make this homemade Hobnobs recipe:

• Preheat your oven to 180C/160C fan/350F
• In a bowl, mix together that oats, oat flour, ground almonds and salt.
• Pour in the melted coconut oil and maple syrup.
• Scoop onto a baking sheet covered with parchment paper and shape into equal sized biscuits.
• Bake for 12-15 minutes. Leave to cool completely before adding the chocolate.
• Break up the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave or over a pan of simmering water (double boiler method).
• Flip the biscuits (so the bottom is facing up) and spread the chocolate on top. Leave to set.

How to store your homemade Hobnobs:

Store in an air-tight container at room temperature for up to 5 days. 

This homemade Hobnobs recipe is:

• Vegan 
• Gluten-free
• Dairy-free
• High in fibre 
• Made using only 7 ingredients
• Crunchy 
• And delicious! 

Not that just because this recipe is vegan and gluten-free doesn’t mean you can go and eat the whole batch in one sitting. These biscuits still contain sugar (from the maple syrup), fats and calories, but if you’re going to indulge in a sweet treat, it might as well be something delicious that’s free from cholesterol and contains good ingredients like oats and ground almonds and no other unnecessary additives and preservatives. 

Homemade Hobnobs Recipe

Time to ditch the store-bought biscuits and make this homemade hobnobs recipe instead. These oaty biscuits take the classic, crunchy texture of a traditional Hobnob and give it a fresh upgrade with simple, healthier ingredients. Perfectly golden and dipped in rich dark chocolate, they’re the ultimate companion for your next cup of tea.

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine British

Servings 14

Calories 151 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 100g porridge oats (see notes)
• 30g ground oats/oat flour (see notes)
• 50g ground almonds (see notes)
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt
• 80ml coconut oil/butter melted
• 80ml maple syrup
• 70g g dark chocolate (see notes)

Instructions

 

• Preheat your oven to 180C/160C fan/350F
• In a bowl, mix together that oats, oat flour, ground almonds and salt.
• Pour in the melted coconut oil and maple syrup.
• Scoop onto a baking sheet covered with parchment paper and shape into equal sized biscuits.
• Bake for 10-13 minutes. Leave to cool completely before adding the chocolate.
• Break up the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave or over a pan of simmering water (double boiler method).
• Flip the biscuits (so the bottom is facing up) and spread the chocolate on top. Leave to set.

Notes

Use gluten-free oats to make the recipe gluten-free

I make my own oat flour by blending oats into a fine flour in a high-speed blender. 

Ground almonds, not almond flour. I haven't tried using almond flour to make this recipe as it's difficult to get hold of in the UK. I can't say whether almond flour would work the same. 

You can leave out the chocolate if you prefer, but I would highly recommend using it 😉 

Nutrition

Calories: 151kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 65mgPotassium: 110mgFiber: 2gSugar: 6gVitamin A: 2IUCalcium: 25mgIron: 1mg

Keyword easy dessert, gluten-free cookies, gluten-free dessert, plant-based, plant-based recipes, vegan biscuits, vegan chocolate chip cookies, vegan cookies, vegan dessert

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