Homemade Vegan Hob Nobs

By lucylox on April 13, 2025

Hob Nobs are golden oaty biscuits sometimes topped with a layer of chocolate, and they're amongst biscuit royalty.

Hob Nobs are definitely up there alongside digestives and Gingernuts as classic favourites that never go out of fashion. Now I know that Hobs Nobs are dairy and egg-free but i can assure you that these homemade Hob Nobs are not only extremely easy to make but they are so much more than a store bought variety.

Toasty oats and the flavour of sweet and comforting syrup in a crispy, almost crumbly biscuit are hard to resist. These are also super simple to make and have such a small list of ingredients that i'd thoroughly recommend giving them a go; and once you've tried them, i'm sure you'll be making them regularly.

Hob Nobs often contain wholemeal flour but i didn't have any on hand so have opted for plain flour, which still gives superb results; but if you want a more wholesome feel then adding wholemeal flour is a good way to go. I've also opted full Demerara sugar for an extra caramel flavour, but you could equally use any brown sugar you have to hand. I'm aware that golden syrup isn't available all over the world and while it gives the best flavour, you could opt for maple syrup instead.

If you want an additional toasty flavour then I'd recommend toasting the oats in the oven for 5-10 minutes before adding them to the cookie dough.

A Hob Nob same some similarity to an Anzac biscuit except they don't contain any desiccated coconut, and a Hob Nob is always crunchy unlike an Anzac which can be chewy, depending on the recipe you use. Either way these golden oaty biscuits are a real crowd pleaser, especially when they're homemade. Although Hob Nobs are delightful as they come, the added chocolate coating adds an extra level of deliciousness.

Homemade Chocolate Hob Nobs - vegan recipe

crunchy, golden oaty biscuits with a chocolate coating

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

lined baking sheet

100 g oats
25 g plain flour (or use wholemeal if you have some)
25 g demerara sugar
20 g granulated sugar
1 pinch salt
½ tsp bicarbonate of soda
75 g dairy-free butter
1 tbsp golden syrup
60 g dairy-free chocolate (dark or 'milk')

Preheat the oven to 170℃
Place the oats in a small food processor and blitz to make a little finer
Place the oats, flour, sugars, salt and bicarbonate of soda into a bowl and mix
Melt the butter and syrup together and then pour into the dry ingredients. Mix to form a very soft dough
Form into 6 even sized balls, you may need to squeeze the dough to get a nice compact ball
Place well spread apart on the lined baking sheet and press down with the bottom of a glass. Even up the edges to make a nice circle shape
Bake for 14-18 minutes until fully golden
Remove from the oven and cool briefly on the baking sheet before moving to a wire rack. Let cool fully
melt the chocolate and spread a thin layer over the flat base of each cookie. leave to set.