Easy Vegan Flapjack Recipe

Easy Vegan Flapjack {vegan, gluten free}

A ‘veganised’ and gluten free version of the classic flapjack – this is a beautifully sweet, sticky, oaty vegan easy flapjack recipe drizzled in dark chocolate and desiccated coconut to bring these vegan flapjacks to the next level.

These dairy free easy vegan flapjacks are going to be a HUGE hit with your friends and family!

Easy Vegan Flapjack {vegan, gluten free}

Flapjacks have always been a favourite of mine to bake. With only 5 basic ingredients, this Easy Vegan Flapjack Recipe is a fuss-free, simple sweet treat that are ready in well under an hour. You probably have the ingredients in your cupboard right now! Enjoy these Easy Vegan Flapjacks as your mid morning pick-me-up, in lunch boxes, or serve with afternoon tea. They’re a classic sweet treat that everyone will love!

What you’ll need:

Rolled oatsthese are my go-to rolled oats (which also happen to be plastic-free!) You can use any type of rolled oats you fancy. Jumbo (old-fashioned) oats will give the flapjacks more bite and crunch, however they will be more crumbly and fragile. Alternatively, you can use fine, quick-cook oats to give the flapjacks a firmer hold. You can also use a combination of the two!

Brown sugar – demerara or soft light brown sugar are the best options for flapjack, but you can use caster sugar if it’s all you have in.

Vegan butter/margarine – for that sweet, buttery flavour flapjacks are famous for! You should be able to find dairy-free butter at most supermarkets.

Coconut oilhere is my favourite coconut oil to bake with. This recipe calls for coconut oil as well as vegan butter – although this is totally optional! I personally love the texture coconut oil creates, as well as the subtle hint of coconut. If you aren’t a coconut fan (as I know a lot of people aren’t) you can easily swap this out for more vegan butter or for refined/’odourless’ coconut oil (a staple for me) which is basically coconut oil without any flavour at all!

Golden syrupthis is the golden syrup that I use. A vital ingredient for proper, traditional flapjack. Nothing can recreate the delicious chewiness that golden syrup gives!

Dark chocolate This is my favourite chocolate to bulk-buy for vegan baking. This is totally optional. If you’re looking for a more traditional flapjack then leave this out, but if you’re a chocolate-lover (like me) then a dark chocolate drizzle takes these to the next level!

Add-ins – you can also add in chopped nuts and/or dried fruit to your flapjacks – I love using a combination of walnuts or pumpkin seeds with raisins or dried cranberries. Cooking the nuts brings out their flavour, which is delicious with the rich sweetness of the flapjacks.

Chewy VS Crunchy:

Do you prefer your flapjacks on the crunchy or chewy side? For me, the chewier, the better. For a chewier flapjack, cook for less time (25 minutes) and choose a deeper baking tin. For a flapjack with more crunch, cook for longer (30 minutes) and use a shallower baking tin!

Want a Vegan Flapjack Recipe with No Sugar?

We’ve got you covered! You don’t really need sugar, and if you want, you can explore the options below!

There are several alternatives to sugar that you can use in vegan flapjacks. Here are a few options:

  1. Maple syrup: Maple syrup is a natural sweetener that works well in vegan flapjacks. Use it in place of sugar in your recipe.
  2. Agave nectar: Agave nectar is another natural sweetener that you can use in vegan flapjacks. It has a mild flavour and works well in recipes.
  3. Date syrup: Date syrup is made from dates and is a great alternative to sugar in vegan recipes. It has a rich, caramel-like flavour that can add depth to your flapjacks.
  4. Apple sauce: Crazy, I know! But unsweetened applesauce can be used in place of sugar in vegan flapjacks. It adds natural sweetness and moisture to the recipe.
  5. Banana: Mashed ripe bananas can also be used in place of sugar in vegan flapjacks. They add natural sweetness and can help bind the ingredients together.

If you’re in the mood for more vegan baking, check out the recipes below:

If you make these dairy free flapjacks then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them! Happy baking!

Vegan Flapjack Recipe

My Vegan Flapjack Recipe

Vegan Flapjack

Easy Vegan Flapjack

Georgina Burgess
A 'veganised' version of the classic flapjack – sweet, sticky, oaty bars drizzled in dark chocolate and desiccated coconut to bring them to the next level.
Prep Time 5 minutes
Cook Time 25 minutes
Course Snack
Servings 12 Flapjacks


  • 220 grams Rolled Oats
  • 130 grams Brown Sugar
  • 85 grams Margarine / Vegan Butter
  • 85 grams Coconut Oil
  • 2 tbsp Golden Syrup
  • 60 grams Dried Fruit e.g. Sultanas, Raisins, Cranberries etc (optional)
  • 40 grams Chopped Nuts or Seeds e.g. Walnuts, Pecans etc (optional)
  • 100 grams Vegan Dark Chocolate (optional)
  • Desiccated Coconut (optional – for sprinkling)


  • Start by preheating the oven to 160C
  • Line an 8×8" square baking tin with greaseproof paper (and grease with vegan butter or coconut oil)
  • In a pan, melt the butter, coconut oil, sugar and golden syrup over a medium heat and stir until smooth and well-incorporated
  • Stir in the oats until well combined
  • If using, stir in the chopped nuts and/or dried fruit
  • Empty the mixture into your baking tin and press down with the back of a spoon until evenly spread
  • Bake for 25 minutes if you want a chewier texture, and 30 minutes for a crunchier texture
  • They will still be soft, so leave to cool for 20 minutes before carefully removing from the tin


Optional step: Once the flapjacks have cooled, break up the dark chocolate into a heat proof bowl and microwave until melted (then drizzle over the flapjacks).
Sprinkle over desiccated coconut and leave the chocolate to set for a few minutes before slicing into 12 delicious slabs!
Keyword vegan dessert, vegan snacks

Frequently Asked Questions (About My Vegan Flapjack Recipe)

Why are British Flapjacks Called ‘Flapjacks’?

In the UK, “flapjacks” refer to a sweet traybake made from rolled oats, butter, and sugar. The term “flapjack” has been used in Britain since at least the 16th century to describe a flat cake made from batter, and it is thought to have been derived from the word “flap,” which means to toss or flip.

It’s possible that the name “flapjack” was originally used because the batter was flipped or tossed in a pan during cooking. Over time, as the recipe evolved to include oats and butter, the name stuck, even though the method of preparation changed.

What’s The Difference Between Flapjack and Oat Bar?

Flapjacks are a simpler, denser, and sweeter snack made primarily from oats, butter, sugar, and syrup. Oat bars are a more complex and varied snack that can include a wider range of ingredients, and are often much crumblier.

Why Do My Flapjacks Always Fall Apart?

Your flapjacks may be falling apart due to adding too much liquid, over-mixing the batter, using old or expired baking powder, not letting the batter rest, or cooking at too high of a temperature. For more information on this, I’ve written a blog here! – but don’t worry, this vegan flapjack recipe, if followed correctly, will be great!

I Don’t Want Sugar in my Flapjack

Don’t want sugar in your flapjack? You could try Apple Sauce, Agave Nectar, Date Syrup, Banana or Maple Syrup! I’ve written a cool article about alternatives to sugar when making flapjacks.

Do Flapjacks Contain Gluten?

In the UK, flapjacks are traditionally made with rolled oats, butter, golden syrup, and brown sugar, and do not contain any gluten-containing ingredients. However, some commercial or homemade recipes may include additional ingredients such as flour or malt extract, which could contain gluten.

If you have a gluten intolerance or celiac disease, it’s important to check the ingredients carefully to ensure that the flapjacks are gluten-free. You can also look for gluten-free flapjack recipes that use gluten-free oats and do not contain any gluten-containing ingredients.

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