Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, stir together the rolled oats, oat flour, almond flour, baking soda, salt, and cinnamon, if using.
- In a separate bowl, whisk the almond butter, maple syrup, melted coconut oil, the additional maple syrup, and vanilla until smooth and glossy.
- Add the wet mixture to the oat mixture and stir thoroughly. Let the dough stand for 5 minutes so the oats and oat flour can hydrate. The finished mixture should hold together easily when squeezed. If it seems dry or cracks apart, mix in plant milk 1 teaspoon at a time. Avoid adding more than necessary.
- Scoop approximately 1 1/2 tablespoons of dough per biscuit and roll gently into balls. Arrange on the prepared baking sheet and flatten each to approximately 1/4 inch thick and 2 1/2 inches across. These biscuits will spread only slightly, so shape them close to their desired finished size.
- Refrigerate the shaped biscuits for 15 minutes. This helps the fats firm up and encourages a crisp biscuit rather than excessive spreading.
- Bake for 14–17 minutes, until the edges and undersides are golden brown. For a particularly crisp hobnob, turn off the oven, crack the door slightly, and leave the biscuits inside for another 5 minutes.
- Let the hobnobs cool on the baking sheet for 10 minutes before transferring them carefully to a cooling rack. They will be relatively tender while hot and become firmer and crisper as they cool.
- Melt the vegan dark chocolate with the optional coconut oil. Spoon or spread a thin layer over the flat underside of each completely cooled biscuit. Place chocolate-side up until fully set.
Nutrition
Notes
Timing and dough. The total allows for five minutes hydration, 15 minutes chilling and the initial 10-minute cooling stage, as well as preparation and 17 minutes baking. Complete rack cooling and optional chocolate setting take additional time. After hydration, the dough should hold when squeezed. Add plant milk 1 teaspoon at a time only if dry; excess liquid makes a softer biscuit.
Shape and crispness. Shape to about 1/4 inch thick and 2 1/2 inches across. Similar thickness matters more than perfect edges. Chill 15 minutes, or 20–25 in a warm kitchen. Bake 14–17 minutes until the edges and undersides are golden. For extra crispness, turn the oven off, crack the door and leave biscuits inside five minutes. Evaluate only after complete cooling.
Ingredient swaps. This vegan version uses maple syrup for the additional tablespoon of sweetener. For less added oil, replace 1 tablespoon coconut oil with 1 additional tablespoon almond butter; expect softer, slightly chewier biscuits and possibly another 1–2 minutes baking. For a nut-free option, use sunflower seed butter and replace almond flour with additional certified gluten-free oat flour. Sunflower butter can react with baking soda and turn green; that color alone is not evidence of spoilage.
Chocolate and air fryer. Use vegan dark chocolate, cool biscuits fully and spread chocolate on their flat undersides. The optional 1/2 teaspoon coconut oil makes it easier to spread. Let it set before stacking. Try air-frying plain biscuits at 320°F for 8–11 minutes in a single layer; begin checking at eight minutes and work in batches.
Storage. Store fully cooled biscuits airtight at room temperature for about five days. Re-crisp plain biscuits at 300°F for 4–6 minutes, then cool completely. Freeze plain cooled biscuits for up to two months; thaw at room temperature before re-crisping. Chocolate coatings and optional ingredients are excluded from the base nutrition.
