I don’t think the McVitie’s empire has anything to worry about but these homemade gluten-free Hobnobs might be my new favorite version of the nobby cookie collection. Where might they be found, you ask? Only in your kitchen.
The inspiration for this recipe came from one of the Canteen readers (waving hi). Turns out after a few epic
fails trials, the nobby cookie is pretty easy to make. The only hard part is wondering whether to make a double batch or not.
Everyone’s favorite biscuit is completely dairy-free and made without any special equipment. It could not be easier to mix together. If you want nobby look-alikes, be sure to whiz up the oats so they are rough chopped. Also take care in paying attention to the size – it’s easy to make them a little too large. And flatten the cookies before baking, keeping their round shape. Once they’re baked and if you have a chance to look at them side by side with the original, I think you might be impressed with your cookie making skills.
These are one of my new favorite cookies. Want one?
|Homemade Hobnobs|| |
- 150 grams coarsely chopped GF rolled oats (1 ½ cups)
- 130 grams Canteen blend flour (1 cup) (see notes)
- 30 grams GF oat flour (1/4 cup) (see notes)
- 150 grams granulated sugar (3/4 cup)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 extra large egg
- 110 grams neutral vegetable oil (1/2 cup minus two teaspoons)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line two baking pans with parchment paper. In a large bowl whisk together oats, flours, sugar, baking soda, salt and baking powder until combined. In a small bowl whisk together egg, oil, maple syrup and vanilla until combined. Add to oat flour mixture and stir until mixture comes away from the sides of the bowl and everything is well blended. Expect the dough to feel a little oily, but don't worry about that - they aren't greasy once baked.
- Scoop 1 tablespoon sized pieces of dough and squeeze together. Roll the dough into a ball in the palm of your hand. Flatten slightly. Place 8 to a cookie sheet. Cover with plastic wrap and flatten dough balls until they are about ¼-inch thick and no more than 2-inches around.
- Place in the oven and bake 12 minutes. Rotate pans. Bake 4-6 minutes more or until they are dark nutty brown but don’t let them burn – watch carefully. Every oven is calibrated slightly differently so keep an eye on them because they go from nutty brown to over done in a flash. You’re looking for a crispy nutty brown and crispy cookie. They do become more crispy as they cool. Transfer cookies to a rack to cool completely. Makes 26-30 cookies.