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Vegan Chocolate Flapjacks

Chewy, gooey vegan chocolate chip flapjacks made with oats and golden syrup.

Course Dessert
Cuisine vegan
Keyword vegan chocolate flapjacks
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Calories 222 kcal


  • 160 g Vegan butter (~⅔ cup)
  • 265 g Oats (2+¾ cups)
  • 100 g Soft brown sugar (½ cup)
  • 3 Tablespoons Golden syrup
  • 100 g Vegan chocolate chips or chunks (~¾ cup)
  • 45 g Vegan chocolate, for drizzling (~⅓ cup chocolate chunks)


  1. 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.

  2. In a large bowl, mix together the oats and brown sugar.

  3. Melt the butter and add it to the bowl along with the golden syrup. Mix well until the oats are fully coated.

  4. Add the chocolate chips and mix them in well.

  5. 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.

  6. 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.

  7. Once cooled, use the baking paper to remove them from the tin.

  8. 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!

Recipe Notes

  • Store in an airtight container in a cool, dry place for up to 5 days.
  • This recipe makes soft, chewy flapjacks. If you prefer them a little crunchy, you can bake them for an extra 5 minutes.
Nutrition Facts
Vegan Chocolate Flapjacks
Amount Per Serving (1 chocolate flapjack)
Calories 222 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 86mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.