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5 from 4 votes

Gluten free and vegan chocolate flapjacks

Prep Time10 mins
Cook Time35 mins
Servings: 10


  • 120 g demarara sugar
  • 2 tbsp golden syrup
  • 170 g dairy free spread
  • 350 g gluten free porridge oats
  • 120 g dairy free chocolate
  • 30 g dairy free white chocolate (optional, for drizzling)


  • Pre heat your oven to 180°C and grease & line a 20cm square baking tin.
  • Add your dairy free butter, golden syrup and sugar to a saucepan and gently melt on the hob (stirring regularly) until the butter is melted & the sugar is dissolved.
  • Add your oats and stir well, ensuring they are all coated.
  • Stir in around 90g of your dairy free chocolate (cut into chocolate chunks). Pour the mixture into your greased tin and press down with the back of a spoon until packed in and level.
  • Bake for around 30-35 minutes or until golden brown on the top. Remove from the oven and wait for them to fully cool before removing from the tin (this helps them to set and stops them from breaking).
  • Once cool remove from the tin, drizzle with the rest of the melted chocolate (and the white chocolate if you have this too), cut into pieces and enjoy!