British traditional chocolate flapjacks are a family favourite quick and easy bake which uses everyday pantry vegan-friendly ingredients. These chocolate flapjacks are sweet, oaty, and chocolatey, with soft, chewy, crumbly moist insides and crispy edges. So delicious with a cup of tea, coffee or chilled plant-milk.
baking tin roughly about 8 x 8 inch or 20cm x 20 cm in size
parchment paper [baking paper] to line the tin to line the tin
Small saucepan for melting ingredients
Mixing bowl and mixing spoon
Ingredients
230gramsrolled oatsalso known as porridge oats or old-fashioned oats
Melt together:
3tablespoonsgolden syrup
70gramssoft brown sugaror any brown sugar
115gramsvegan margarineor vegan butter
1teaspoonvanilla extract
To stir through:
100gramsdark chocolate chipsOr use a block of chocolate and chop into pieces. Some supermarkets own inexpensive brands are in fact dairy-free so its worth checking the ingredients.
Instructions
Preheat the oven to 160 fan, 180C, 350 F, or Gas 4.
Prepare a baking tin by lightly greasing with some of the vegan margarine or butter and lining the baking tin with some parchment or baking paper. Leaving a small overhang of parchment paper over the baking pan will help with removing the flapjacks from the tin once they are baked and cool, as the paper can be simply lifted up out of the pan.
Add the margarine, sugar, and syrup to a saucepan and over a low heat, stirring frequently, until melted. Don't allow the mixture to boil.
3 tablespoons golden syrup, 70 grams soft brown sugar, 115 grams vegan margarine
Stir through the vanilla.
1 teaspoon vanilla extract
Tip the rolled oats into a bowl and scrape the melted mixture [within the saucepan], into the bowl of oats.Using a spatula helps to remove all the melted mixture.
230 grams rolled oats
Add the chocolate chips and give it a quick mix. Depending on how warm you home or outside is, the chocolate chips may start to melt as they are mixed through the oats, which is fine as the flapjacks are tasty either way. However, if more firm chocolate chips are preferred within the finished flapjack place the chocolate chips into the refrigerator or freezer to chill so that they are cold when added, and also stir the melted syrup well into the oats as this will cool the oats down before the chips are added.
100 grams dark chocolate chips
Scrape the flapjack mixture into your baking dish and press down evenly and firmly.
Bake, on the middle shelf, for 20-25 minutes until the flapjacks are firmish [but they will still be a little soft and will firm up as they cool] with crispy edges. Check your flapjacks for doneness after 20 minutes of baking, especially if you are using a fan oven as they tend to bake quicker compared to other ovens.If your not sure your flapjacks are ready leave them to bake for a few more minutes.
Leave the flapjacks to cool in the pan for 5 minutes before carefully scoring out squares whilst they are still warm,
Leave the flapjacks in the baking tin until completely cool.
Notes
Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
Flapjacks will keep fresh for 4-5 days within a biscuit or cookie tin or an airtight food container. Wrap in parchment or baking paper or kitchen foil to keep fresher for longer.
Store somewhere cool and dry, or during the warmer months wrap the flapjacks well and store within the refrigerator.
Or freeze, well wrapped, for up to 3 months, and thaw to room temperature before enjoying.
If the chocolate chips remain soft during storing, pop the flapjacks into the refrigerator so that the chocolate can set.
Don't use a low-fat, diet, light or lite vegan butter or margarine as these contain too much water and less fat which can affect the flapjacks texture and flavour.
We used Stork baking block.
Any vegan chocolate chips can be used, but especially dark chocolate as this will produce the best vegan chocolate flapjacks.
Instead of chocolate chips use a dark vegan chocolate bar and break it up into small pieces.
For gluten-free chocolate flapjacks use a gluten-free certified porridge or rolled oats.