These gluten free chocolate oatcakes are a wholesome twist on the classic Scottish oatcake, transformed into a lightly sweet, chocolatey snack or breakfast treat. Made with ground oats, cocoa powder, and a touch of maple syrup, they come together in one bowl and bake in under 20 minutes. The result is a satisfyingly crisp-edged, tender-centered cake that works beautifully with coffee, tea, or as a quick grab-and-go bite.
Ingredients
- 2 cups (200 g) gluten free rolled oats (use certified GF if needed)
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) maple syrup
- 1/3 cup (80 ml) coconut oil, melted, plus extra for greasing
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk (dairy or non-dairy)
- 1/2 cup (90 g) dark chocolate chips (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Place the oats in a blender or food processor and pulse until they form a coarse flour, about 20–30 seconds. You want some texture, not a fine powder.
- In a large bowl, whisk together the oat flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the maple syrup, melted coconut oil, egg, vanilla, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using chocolate chips, fold them in gently.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 14–16 minutes, until the tops are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Let the oatcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Oat flour: If you prefer, use 1 3/4 cups (175 g) store-bought gluten free oat flour instead of blending whole oats. The texture will be slightly finer.
- Sweetness: Maple syrup gives a mild sweetness; if you like a sweeter oatcake, add 1–2 tablespoons of coconut sugar or brown sugar to the dry ingredients.
- Don’t overmix: Stir the batter just until the flour is moistened. Overmixing can make the oatcakes tough and dense.
- Check your oats: If you are strictly gluten free, ensure your oats are certified gluten free, as oats are often cross-contaminated with wheat.
Serving Suggestions
These oatcakes are delicious on their own, but they also shine with a spread of nut butter, a drizzle of honey, or a dollop of Greek yogurt. For a dessert-like treat, top with a scoop of vanilla ice cream or a spoonful of whipped cream. They pair wonderfully with a cup of coffee or a glass of cold milk.
Variations
- Add nuts: Fold in 1/2 cup (60 g) of chopped walnuts, pecans, or almonds for extra crunch.
- Spice it up: Add 1/2 teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients for a warm, spicy kick.
- Orange zest: Stir in the zest of one orange for a bright, citrusy flavor that complements the chocolate.
- Vegan version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use a non-dairy milk like almond or oat milk.
Storage and Reheating
Store the oatcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months—just place them in a freezer-safe bag or container, and thaw at room temperature or warm in a toaster oven. To reheat, pop them in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds until warm.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, quick oats will work, but they will produce a softer, more crumbly texture. Blend them as you would rolled oats.
Can I make these without a muffin tin? Absolutely. You can drop the batter onto a baking sheet lined with parchment paper, shaping them into small rounds about 1/2 inch thick. Bake for 10–12 minutes, and adjust the time as needed.
Why did my oatcakes turn out dry? Overbaking is the most common cause. Check them at the 14-minute mark, and remember they will continue to set as they cool. Also, ensure you measure the cocoa powder correctly—spoon it into the cup and level it off, rather than scooping directly.
Can I replace the coconut oil with butter? Yes, melted butter or a neutral oil like canola or sunflower oil works well. Butter will add a slightly richer flavor, while oil keeps them dairy-free.
Are these oatcakes suitable for a gluten free diet? Yes, as long as you use certified gluten free oats. Regular oats may be contaminated with gluten during processing.
Can I add protein powder? You can, but it will change the texture. Replace 1/4 cup (25 g) of the oat flour with your favorite protein powder, and be prepared for a denser, possibly drier result.
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- Malva Pudding Easy Method: A Simple South African Dessert
- Malva Pudding for Kids: Easy South African Recipe
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