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Best Vegan Flapjacks

These vegan flapjacks are “buttery”, sweet, soft and chewy, with a nice crunchy edge. They’re super easy to make with just 4 dairy-free ingredients and can be put together in less than an hour.

Stack Of 4 Vegan Flapjacks

As a food blogger from Scotland (a.k.a in the UK), I’ve felt for quite a while that it was my duty to include a recipe for flapjacks on my blog since they are so popular here.

Now, if you’re from the USA, you might be very confused right now. Because I was too when I found out that USA flapjacks are actually pancakes!

What are flapjacks?

Despite being well known as a kind of pancake in the US, flapjacks in the UK are actually sweet oat bars made with lots of butter and golden syrup. They’re gooey, soft and chewy, and really just such an indulgent delight to eat.

They’re packed with sugar and fat normally, but they’re quite common to have for breakfast, especially if you’re eating on the go. Although my recipe for flapjacks is not much healthier than the traditional version, it is free from dairy!

I did this by simply switching out dairy butter for vegan margarine… Wild concept, right?

But that’s exactly what I love about this recipe! It’s so easy and straightforward that you really can’t go wrong. It can be made in one bowl and takes under 30 minutes to bake.

Perfection.

Dairy Free Flapjack With Bite Taken Out

Ingredients you’ll need

There are just 4 simple ingredients in this recipe:

  • Oats: Any kind will work.
  • Vegan margarine: I use Vitalite.
  • Brown sugar: Soft light brown sugar is my favourite.
  • Golden syrup: This sweet, sticky syrup is a key ingredient in British flapjacks.

How to make vegan flapjacks

To make things easier for yourself, I’d recommend measuring out all of the ingredients before you start baking. It saves you from rushing around in the next steps.

Step 1: Preheat your oven and line your tin

Preheat your oven to 180°C or 350°F (160°C/325°F if using a fan or convection oven).

Line an 8×10-inch tin with baking paper. This part is important because you’ll have a REALLY hard time getting the flapjacks out of the tin if you don’t! I’d recommend leaving a little bit of baking paper hanging out of the edges, which will make it really easy to remove them.

Step 2: Melt the margarine

Melt 160g of vegan margarine in a microwave or over a low heat on the stove.

Melting the margarine before adding it to the rest of the ingredients is what’s going to give it that soft, chewy texture that flapjacks are so well known for!

Step 3: Mix everything together

Add the melted margarine to a bowl along with 265g oats, 100g of soft light brown sugar and 3 tablespoons of golden syrup. Mix well.

Mixing Wet Ingredients Together

Step 4: Press into place

Now transfer the mixture into your pre-lined baking tin and spread it out evenly. Press it in firmly using the bottom of a measuring cup or the back of your spoon.

The tighter you can get it, the better! If you skip this step, the flapjacks will probably turn out crumbly.

Pressing The Mixture Into Tin

Step 5: Bake!

Pop your dairy-free flapjacks into the oven for 20-30 minutes. Although 20-30 minutes is quite a broad range, I say that because it depends on how you like your flapjacks. Some like them super soft and some like them a bit crunchy.

I found my own personal sweet spot to be around 25 minutes. They are just ever-so-slightly crunchy on the edges but nice and soft in the middle. If you want them crunchier, just bake them for longer. But keep an eye on them to make sure they don’t brown too much.

Step 6: Score and cool

Remove your vegan flapjacks from the oven. While they are still warm and in the tin, gently score lines in them (go about halfway down depth-wise) using a sharp knife.

You don’t want to cut them completely but marking out where you’ll cut them will make it so much easier later and prevent them from falling apart. I like to make 12 squares out of mine but you can make your slices bigger or smaller if you like. It’s totally up to you!

Scoring The Baked Flapjacks In The Tin

Once they are completely cold, lift the flapjacks out of your tray using the edges of the baking paper.
Place them onto a flat surface and cut them into squares using the score marks you made earlier as a guide.

FAQ:

How can I jazz up vegan flapjacks?

Although plain-ole butter flapjacks are the most traditional type, it’s also very common to see them with different flavorings and mix-ins too. Here are some ideas:

-Fruit and nut flapjacks
Chocolate chip flapjacks
Peanut butter flapjacks
-Thin layer of chocolate on top (add this before you cut them into squares)
-Coconut flapjacks
Ginger flapjacks

How should I store them?

Flapjacks can be stored in an airtight container for up to 5 days. I’d recommend storing them in a cool, dry place such as a cupboard. You can also keep them in the fridge if you like but they will be quite a bit firmer than if you store them at room temperature.

Can I freeze them?

Yes! If you’d rather prepare these in advance and enjoy them at a later date, flapjacks can be frozen. Just wrap them up tightly (or put them in an airtight container) and pop them in the freezer for up to 3 months. To defrost, just transfer the slices to a wire rack and let them sit at room temperature for an hour or two until fully thawed. You can also heat them up in the microwave if you’re in a rush.

Top tips:

  • Leave some baking paper hanging over the edges of your baking tin to make it easier to lift the flapjacks out after baking.
  • Baking for longer will produce crunchy flapjacks, while less time in the oven will give you soft and chewy flapjacks.
  • Score your vegan flapjacks when they are fresh out of the oven. This will make it easier for you to cut them without them crumbling when cooled.
  • Allow them to cool completely before handling them. They’ll be very fragile while hot!
Square Slices Of Oat Flapjack

More vegan flapjack recipes:

I hope you love these vegan flapjacks! If you make them at home, please let me know what you think by leaving a rating below. If you make any adaptions, I’d love to hear how they turned out for you! Happy baking! xo

Stack Of 4 Vegan Flapjacks
5 from 21 votes
Print

BEST Vegan Flapjacks (Chewy or Crunchy)

Chewy, dairy-free flapjacks. A classic British dessert made with oats and golden syrup.

Course Dessert
Cuisine vegan
Keyword vegan flapjacks
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 flapjacks
Calories 158 kcal

Ingredients

  • 160 g Vegan margarine (⅔ cup)
  • 265 g Rolled oats (2+¾ cups)
  • 100 g Soft brown sugar (½ cup, packed)
  • 3 Tablespoons Golden syrup

Instructions

  1. Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens).

  2. Line an 8×10-inch tin with baking paper. I recommend leaving a little baking paper hanging out of the edges to make it easier to lift the flapjacks out after baking.

  3. Melt the vegan margarine and let it cool for a few minutes.

  4. Add the melted margarine to a large bowl then add the rest of the ingredients. Mix everything together thoroughly until the oats are well coated.

  5. Transfer the mixture into your lined baking tin and press it down tightly in place. You can do this using the bottom of a measuring cup or the back of a spoon.

  6. Bake the flapjacks for 25-30 minutes. If you like them soft and chewy, bake for 25 minutes and if you like them more on the crunchy side, bake for 30 minutes.

  7. Once baked, remove the flapjacks from the oven. While they are still warm and in the tin, gently score where you plan to cut them. This will make it easier to cut them once cooled.

  8. Leave the flapjacks in the tin to cool completely.

  9. Once fully cooled, remove them from the tin using the edges of the baking paper and place onto a flat surface. Cut them into pieces using your score marks as a guide.

Recipe Notes

  • Store in an airtight container in a cool, dry place for up to 5 days.
Nutrition Facts
BEST Vegan Flapjacks (Chewy or Crunchy)
Amount Per Serving (1 flapjack)
Calories 158 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 94mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating




Jessica

Tuesday 10th of September 2024

This was absolutely delicious, I’ve tried so many recipes that taste too sweet but this was perfect! Thanks

Chloe

Thursday 12th of September 2024

Thank you so much, glad you enjoyed!

Annette

Tuesday 12th of September 2023

I cooked these for 15mins at 160C in my air fryer (bake setting) and they made the perfect soft crumbly texture with a nice buttery taste. There's just enough sugar in here to bind the ingredients without it being too sweet. I wait until the mixture is bubbling in the pan which is why I think they do fine with less baking time. This is the only flapjack recipe for me now. Great with cranberries and then topped with dark chocolate when they've cooled. Thank you! X

Chloe

Wednesday 13th of September 2023

Oh that's great to hear, thanks Annette! I must try them in my air fryer too :)

Margaret

Wednesday 29th of March 2023

My son loved them🔥🔥🔥🔥🔥they tasted amazing 😘I added Vanilla essence, chocolate, and cinnamon and used Maple syrup blended with carob fruit syrup😘Thank you x

Chloe

Thursday 30th of March 2023

I am so glad to hear that Margaret! Thank you so much for coming back to let me know 😀

Dee

Sunday 5th of March 2023

Is there a substitute for vegan butter/ margarine?

Chloe

Sunday 5th of March 2023

Hi Dee, not that I have tested, sorry. I have tried with coconut oil but it didn’t work well :(

Bee

Friday 29th of July 2022

Hi I made the vegan ginger flapjacks they are delicious!! I added two chunks of ginger stem finely chopped I think it could take more !!

Chloe

Saturday 30th of July 2022

Thanks for your review Bee! 💗

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