Chocolate Chip Flapjack

These easy chocolate chip flapjacks are packed with milk chocolate chips and made using gluten free oats. This chocolate chip flapjack recipe is a great coeliac-friendly snack and super easy to make.

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I absolutely love making gluten free flapjack because it’s quick, easy, and a really hardy snack to transport in lunchboxes.

If you’ve already made my easy gluten free flapjack as a base recipe then this is the natural next step, packed with chocolate chips!

Using gluten free oats makes this flapjack recipe easily gluten free and coeliac safe.

Whether you use rolled oats, porridge oats, whatever – it doesn’t matter unless they are labelled as gluten free.

And if you check out the FAQ section below you can even make this recipe dairy free and vegan too.

Chocolate chip flapjack ingredients

All you need to make this easy gluten free chocolate chips flapjack recipe are the following ingredients:

• Unsalted butter – if you want a dairy free flapjack you can replace this with something like Stork baking block.
• Golden Syrup – this is key to making the perfect, chewy flapjack! In the US you may have to look for ‘light treacle’ instead.
• Brown Sugar – I often interchange light brown and dark brown sugar in this recipe and both work equally well.
• Gluten Free Oats – Always ensure you are using ‘gluten free oats’ as in the UK, oats are not considered coeliac-safe otherwise. More on gluten free oats here.
• Milk Chocolate – I use both a combination of milk chocolate chips for the flapjack and melted chocolate for the topping. You can use dark or white chocolate if you prefer, or even a mixture of all three!

If you want ideas for substitutions, for example to make this recipe dairy free or vegan, head to my FAQs below.

How to make chocolate chip flapjacks

Making gluten free flapjack is SERIOUSLY easy – there’s a printable recipe card below but here I’ll go through the step-by-step process:

1. Preheat the oven to 180‘C/ Fan 160’C / Gas Mark 4. Line an 8-inch/20cm square baking tin with baking paper and set aside.
2. To a large saucepan, add the butter, sugar and syrup. Heat over a low heat, stirring constantly, until the butter has melted. Remove from the heat.
3. Add the oats and mix well with a wooden spoon – when the mixture starts to combine, add the chocolate chips and stir until well distributed. They may start to melt a little, but don’t worry! Just stop mixing as soon as it’s all combined.
4. Pour the mixture into the lined baking tray and use a spoon to press the mixture down as compact as possible, and right into the corners and edges of the pan.
5. Bake for 20 minutes. Once baked, remove from the oven and onto a cooling rack.
6. Cut the flapjack into 16 squares (or 8 bars). Drizzle with melted chocolate and then allow to set before serving.

Frequently Asked Questions

Before we get stuck into this recipe, here are some answers to frequently asked questions about my chocolate chip flapjack recipe…

This gluten free choc chip flapjacks recipe makes 16 squares (or eight bars) but you can easily size it up or down.

Just remember to adjust the cooking times slightly if making a larger or smaller batch.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review to let others know you loved it too! It would mean the world to me and really helps support my website.

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Yield: 16

Chocolate Chip Flapjack

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These easy chocolate chip flapjacks are the perfect lunchbox recipe and easy baking activity. Chewy gluten free flapjack squares packed with milk chocolate chips and drizzled with extra chocolate for good measure! Dairy free option.

Print

Ingredients

• 90g unsalted butter
• 90g golden syrup
• 90g brown sugar
• 250g gluten free oats
• 120g milk chocolate chips
• 50g milk chocolate (optional, for topping)

Instructions

1. Preheat the oven to 180‘C/ Fan 160'C / Gas Mark 4. Line an 8-inch/20cm square baking tin with baking paper and set aside.
2. To a large saucepan, add the butter, sugar and syrup. Heat over a low heat, stirring constantly, until the butter has melted. Remove from the heat.
3. Add the oats and mix well with a wooden spoon - when the mixture starts to combine, add the chocolate chips and stir until well distributed. They may start to melt a little, but don't worry! Just stop mixing as soon as it's all combined.
4. Pour the mixture into the lined baking tray and use a spoon to press the mixture down as compact as possible, and right into the corners and edges of the pan.
5. Bake for 20 minutes. Once baked, remove from the oven and onto a cooling rack.
6. Cut the flapjack into 16 squares (or 8 bars). Drizzle with melted chocolate and then allow to set before serving.

Notes

These gluten free flapjacks will keep in an airtight container for a week. For ideas for substitutions or to make the recipe dairy free, see the blog post FAQs above.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 15mgCarbohydrates: 26gFiber: 2gSugar: 13gProtein: 3g

More gluten free flapjack recipes

Chocolate and Coconut FlapjacksGluten Free Mincemeat FlapjackWhite Chocolate and Raspberry FlapjacksEasy Gluten Free Flapjack

More information on gluten free oats…

Gluten Free Diet FAQsYour Guide to Gluten Free Oat Milk (UK)Coeliac Disease FAQs

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