Maple, Coconut and Walnut Hobnobs

Perfectly sized, with the perfect crunch and nutty flavour, these dunk-safe gluten-free and vegan oaty biscuits are the perfect addition to your daily snack or tea time treat! 


To dunk or not to dunk, that is the real question. The reality is if you are living in the UK dunking is one of your hidden superpowers; there is nothing more indulging than a hot cup of tea and chunky biscuit to dunk to help you get through the afternoon, especially if t is both nourishing and satisfying!


These vegan, gluten-free and refined sugar-free biscuits are my take on the famous chocolate hobnobs: crumbly oat biscuit combined with rich chocolate, a match made in heaven! However, I pimped these up to make them extra good; I used a combination of gluten-free oats, coconut flour, and toasted walnuts which together created the perfect crumbly base with a rich nutty depth. To top that off I used coconut oil, maple syrup and a generous sprinkle of sea salt to bring out the natural sweetness, it is alchemy.

These maple, coconut and walnut hobnobs will certainly impress anyone who tries them (if you can resist not eating them all), and are perfect for batch baking on a Sunday for the week be enjoyed as a snack or even a breakfast on the go, yes they are healthy enough for that!


Made in under 20 minutes with only a handful of ingredients and packed with fibre, this recipe should not be missed, and can be experimented with; add dried apricots or cranberries, cinnamon and apple pieces, or orange zest to the chocolate drizzle – the possibilities are endless!



Makes 6-8 biscuits

2 tablespoons flax meal

140g oats

40g coconut flour

40g crushed walnuts 

1/4 teaspoon salt

65ml maple syrup

65ml coconut oil

50g dark chocolate 


  1. Preheat the oven 180℃, place the linseed in a cup and mix with 5 tablespoons of water and let them soak.
  2. Place 40g of the oats in a blender and process into a fine flour, then combine with the remaining oats, coconut flour, walnuts and salt in a large mixing bowl.
  3. Melt the coconut oil in a small saucepan, then combine with the maple syrup and soaked flax meal and mix into the dry ingredients until combined.
  4. The dough should resemble a crumble topping and hold its shape when pressed together, once this consistency is reached form 6-8 balls and press them into equal circular biscuits on a lined baking tray, then bake in the centre of the oven for 13-15 minutes or until golden.
  5. Allow the biscuits to cool fully before drizzling with the melted chocolate, enjoy once the chocolate sets.

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