Chocolate Oat Cakes (Scotland) Recipe

Name: Chocolate Oat Cakes (Scotland)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup hazelnuts, finely chopped; 2/3 cup all-purpose flour; 1/3 cup Dutch-process cocoa powder; 1/4 cup wheat germ; 1/2 cup rolled old-fashioned oats; 1/2 teaspoon freshly ground cardamom; 1/4 teaspoon ground cinnamon; 1/8 teaspoon fine salt; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup sugar; 2 large egg yolks

Servings: persons

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Click here to see how these treats are made.
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These are our take on the classic British digestive biscuit.
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We added chocolate to highlight the richness of the oats, and hazelnuts for texture and crunch.
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We love that they aren't too sweet, making them the perfect match for afternoon tea.
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Baking them in muffin tins gives them a gorgeous tea-cake shape, but they're also delicious as drop cookies.
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Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet.
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Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
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Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
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With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes.
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Add the egg yolks and beat together.
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Add dry ingredients and mix until just combined.
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Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts.
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(Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.)
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Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster).
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Transfer cookies to a rack to cool.
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Serve.
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Busy baker's tips: Store in an airtight container for up to a week.
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Freeze formed dough in cups for up to 1 week.
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Baked cookies can also be frozen for up to 2 weeks.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup hazelnuts, finely chopped, 2/3 cup all-purpose flour, 1/3 cup Dutch-process cocoa powder, 1/4 cup wheat germ, and more.

Yes, Chocolate Oat Cakes (Scotland) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Oat Cakes (Scotland)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions