CHOCOLATE HOB NOBS
A delicious oaty biscuit that just happens to be vegan
Ingredients
- 100 g oats
- 175 g wholemeal flour* (you can also use plain)
- 100 g unrefined brown sugar (light or dark)
- 100 g coconut oil/vegan butter** (you can use standard butter if not vegan)
- 2 tbsp. golden syrup (you can also use maple syrup)
- 1 tsp. bicarbonate of soda
- 2 tbsp. boiling water
- 100 g dark chocolate (most dark chocolate is naturally vegan but check it has no milk solids in the ingredients)
Instructions
- Oven 170c.
- Mix the first three dry ingredients in a bowl and set aside.
- Heat the coconut oil/butter with the golden syrup in a jug/small bowl. In another small bowl or cup, mix the bicarb with the boiling water then tip this into the oil/butter and syrup mix and stir. It will froth up. Pour this over the dry ingredients then mix to form a soft dough.
- Roll small spoonfuls of the dough into balls about the size of a walnut and set well apart on greased or lined baking trays. DO not put them too close together as they do spread a lot. Press down slightly with your hand.
- Bake for 10 - 12 mins until a deep golden brown. Leave to firm a little on the trays for 5 mins then transfer to a cooling rack to cool fully.
- Melt the chocolate, then either spread over each biscuit with the back of a spoon, or drizzle over the top. Leave to set (if you can wait!)I left some biscuits plain here.
Notes
*Using wholemeal flour in the recipe gives a nutty edge and extra nutrients. If you don’t have any, you can use all plain flour, though it will taste a bit different.
**Using coconut oil makes these biscuits vegan. If you are not vegan/dairy intolerant, you can use standard butter which gives a lovely rich flavour.