Matcha Hobnobs Style Biscuits

I have always been a fan of this classic tasty oat-based biscuit. I modified the recipe to make it vegan and gluten-free and gave it a matcha twist!


  • 130g GF rolled oats
  • 60g buckwheat flour
  • ½ tsp ground cinnamon
  • 30ml maple syrup
  • 80ml coconut oil
  • 50ml almond milk
  • 1 tbsp premium culinary matcha powder

Chocolate Coating

  • 60g dark chocolate chips
  • ½ tsp coconut oil


  1. Preheat the oven to 180°C.
  2. Blitz the oats into flour using a food processor.
  3. Combine oats flour, buckwheat flour, cinnamon, and matcha and blitz again.
  4. Transfer the dry ingredients to a large mixing bowl, add maple syrup, coconut oil, and milk, and stir to combine (using a mixer or a wooden spoon).
  5. Form the dough into a large ball and divide it into smaller balls.
  6. Place each dough ball on a baking tray lined with parchment paper.
  7. Flatten the balls with the palm of your hand or use a rolling pin and a cutter to make the cookies.
  8. Bake for 8 to 10 minutes in the oven.
  9. Meanwhile, melt the dark chocolate in a bain-marie.
  10. Once the biscuits have cooled down, top each of them with 1 tsp of melted chocolate and spread evenly.
  11. Place the baking tray in the fridge and allow the chocolate to set for 20 minutes.
Perfect as a snack or breakfast, these biscuits will be a hit for kids and adults.