These Vegan Chocolate Chip Flapjacks are something you can throw together easily to satisfy that craving for something sweet! Dairy free as well as vegan, they're versatile too as you can add in nuts, seeds or raisins!
Prep Time 15minutes
Cook Time 30minutes
Author Annie N
1 1/4sticks(140g) vegan butter
3/4cup(150g) light brown sugar,make sure your brand is vegan. I used Tate and Lyle
1/4cup(60ml) golden syrup,double check yours is vegan. Mine was Tate and Lyle
Preheat the oven to 160C/325F and spray an 8x8 inch square pan with cooking spray. I then put two strips of grease proof paper across the pan both ways, so I can lift out the flapjacks. It's up to you if you want to do that. They won't stick with the cooking spray, it's just making it easy to transfer them to a cutting board.
Place the vegan butter, brown sugar, golden syrup and vanilla extract into a deep saucepan, over a medium heat.
Stir frequently until everything is melted and smooth. Don't bring it to a boil, you just want everything combined and melted.
Tip in your rolled oats and stir until they are all coated in the golden syrup mixture. If you're adding in raisins, nuts and seeds, you can add them straight away. If you're adding in chocolate chips, I would leave the mixture to cool slightly otherwise the chocolate chips will melt completely.
I left my mixture to cool for 10 minutes, before adding in my chips. I did want them to sort of swirl through the mix, but also some stay whole and this is what happened. If you want all of your chocolate chips to stay whole, leave the mixture to cool for longer.
Tip the mixture into your prepared pan and smooth into an even layer with the back of your spoon. Place in the oven for 30-35 minutes, until bubbling around the edges and golden. They will still look soft, that's fine, they'll set up as they cool.
Remove from the oven and leave to cool completely in the pan (if you can resist getting a spoon and digging right in!). You can also sprinkle some more chocolate chips over the top of the flapjacks when they come out of the oven, I did this.
Once the flapjacks are cool, gently lift them out of the pan and transfer to a cutting board. Slice into 9-12 bars.
Vegan Chocolate Chip Flapjacks will keep in an airtight container, at room temperature for 5 days, or in the fridge for a week.
For add ins I would keep the total to no more than 1 1/2 cups. I used 1 cup of dairy free chocolate chips, but you can do a mixture of nuts, seeds, raisins, sultanas or other chocolate.