Chewy, gooey vegan chocolate chip flapjacks made with oats and golden syrup.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10-inch rectangular tin with baking paper. Let the paper hang over the edges for easy removal after baking.
In a large bowl, mix together the oats and brown sugar.
Melt the butter and add it to the bowl along with the golden syrup. Mix well until the oats are fully coated.
Add the chocolate chips and mix them in well.
Transfer the mixture to your lined baking tin and press it in tightly. It's important to pack it in firmly otherwise the flapjacks will be crumbly. I used the bottom of a measuring cup to do this.
Bake the flapjacks for 25 minutes. While they're still warm, use a sharp knife to gently score where you plan to cut them later. Let them cool completely in the tin.
Once cooled, use the baking paper to remove them from the tin.
Melt the chocolate and drizzle it over the cooled flapjacks. Let sit at room temperature until the chocolate has hardened, then cut into squares and enjoy!