For this recipe I wanted something that I would be able to take as a snack to have alongside my lunch at work, as the staff canteen doesn't have a lot of vegan options (the only one is chips!!). This flapjack recipe provided just what I needed, and lets pretend that because there's oats involved that it's healthy too!
I made these on a day when we were having a new boiler fitted in our house, so not pictured in these photos is the boiler man enjoying one of these flapjacks! This is a really quick and easy recipe to follow, and for me I found the flapjack actually turned out really well (sometimes mine is a bit crumbly 😞). Anyways, I hope you all enjoy these chocolatey gooey and wonderfully tasty flapjacks!
Chocolate Chip Flapjack
Total time: 1 Hour plus Cooling Time
Yield: 16 Pieces
Ingredients
- 175g Dairy-free Butter
- 125g Demerara Sugar
- 2 Tbsp Golden Syrup
- 365g Oats
- 100g Dark Chocolate, chopped into chunks
- 30g Dark Chocolate, to top
Cooking Directions
- Begin by melting the butter, sugar and syrup together in a microwaveable bowl.
- Mix together the oats and liquid mixture in a baking bowl.
- Wait for the mixture to cool slightly before mixing in the chocolate chunks.
- Pour the mixture into a 7-inch square baking pan lined with greaseproof paper.
- Bake for around 20-25 minutes at 180 degrees until the top is turning a nice golden brown.
- Leave to cool in the pan completely before cutting into squares in the tin.
- Melt the 30g of reserved dark chocolate and drizzle over the top of the flapjack, then leave to set.
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