Vegan classic chocolate flapjacks is a traditional bake that has been a family favourite for many years.
The term flapjacks has been around since at least 16th century Britain but was used to describe other desserts and not the baked syrupy oat bar that British people have come to love.
It wasn’t until 1935 that the name flapjack was used to describe the classic flapjack simply made with oats, sugar, syrup and butter.
However across the pond in the US and Canada, a flapjack is actually a pancake!
Vegan Classic Chocolate Flapjacks
Serves 9 pieces.
Double up the recipe for more pieces or larger pieces.
These flapjacks are sweet but not too much, and are soft and chewy with a crisp edge. The perfect traditional flapjack!
Looking for plain traditional flapjacks? Simply omit the chocolate and add an extra tsp of vanilla if liked!
Vegan Traditional Chocolate Flapjacks
- Baking tin roughly about 8 x 8 inch or 20cm x 20 cm in size, and parchment/baking paper to line if required.
- Small saucepan
- 230 grams rolled oats 2 3/4 cups . can use any size of flakes
- 2 tbsp golden syrup I use the Lyles brand
- 70 grams soft brown sugar 4 tbsp
- 115g plant-based margarine 1/2 cup plus 1 tbsp
- 1 tsp vanilla extract
- 100 grams dark chocolate chips 3.5 oz. Or use a block of chocolate and chop into pieces. Ensure your chocolate is dairy-free and vegan. Some supermarkets own inexpensive brands are in fact dairy-free. So its worth checking the ingredients.
- Preheat the oven to 160 fan/180C/ 350 F/Gas 4.
- Prepare a baking tin by lightly greasing and lining with some parchment paper.
- Add the margarine, sugar, and syrup to a saucepan and gently heat until melted. Stir frequently.Mix through the vanilla.
- Tip the rolled oats into a bowl and scrape the syrup mix into the bowl. Using a spatula helps to remove all the mix.
- Add the chocolate chips and give everything a good mix so that the chocolate begins to melt.
- Scrape into your baking dish and press down evenly and firmly.
- Bake for 20-25 minutes until a little darker and firmer. But the flapjacks will still be soft to the touch when removing from the oven. They will firm up as they cool in the baking tin.
- Using a knife carefully slice the flapjacks into pieces while still hot but don't remove from the baking tin.Leave in the baking tin until completely cool.Remove slices and store in a tin or other vessel. Wrapping in kitchen foil will help keep the flapjacks fresher for longer.
The following nutritional calculation is for guidance only. It is not exact data as ingredients vary!
Vegan Classic Chocolate Flapjacks Recipe Notes
- Chocolate flapjacks will keep fresh for up to 7 days, possibly longer, if kept wrapped in tinfoil, placed in a container with lid, and stored in a cool, dry place. But I doubt they will stick around for that long!
- As with everything flapjacks are tastier the day after baking!
- Flapjacks can be frozen for up to 3 months, possibly a little longer. Place a piece of parchment/baking paper between each slice so that they can easily be removed from the freezer, and wrap up well to avoid freezer burn.
- For easier measuring of the golden syrup dip your tablespoon into boiling water and then use the hot spoon to remove the syrup from the tin container. It just makes life easier as the syrup will come away from the spoon with ease!
- For ginger flapjacks add a tsp of dried ginger, and omit the chocolate.
- For plain flapjacks just don’t add the chocolate, and add an extra tsp of vanilla if liked
- To prepare double chocolate flapjacks cover the top with 100 grams of melted dark chocolate and leave to set. The fridge is the best place to place the flapjacks for the chocolate to harden up.