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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. Perfect for lunchbixes!
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.
They are the perfect bake for parties, picnics and lunchboxes – along with my other favourites like my Rocky Road recipe, no bake cookies and gluten free brownies.
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! I use the Dr Oetker chocolate as it is gluten free.
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:
- 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.
- 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.
- 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.
- 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.
- Bake for 20 minutes. Once baked, remove from the oven and onto a cooling rack.
- 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…
Generally flapjacks are not gluten free unless specifically made with gluten free oats. However, this flapjack recipe is 100% gluten free and coeliac-safe. Just be sure when buying your ingredients that you use certified gluten free oats and none of the other ingredients have any ‘may contain’ warnings.
This recipe uses butter and milk chocolate so as it stands is not dairy free or vegan. However, with a simple swap to a vegan butter like Stork Baking Block, and the use of a vegan chocolate, this recipe will be both dairy free and vegan!
Oats in their natural form are gluten free, however in the UK anyone with coeliac disease should only eat specifically labelled ‘gluten free oats’. This is because oats are often contaminated with other grains in the manufacturing process. Gluten free oats are safe for a gluten free diet. You can read about this in more detail in my gluten free diet FAQs and my guide to gluten free oat milk.
Flapjack are pretty easy to store and robust for transporting around in lunchboxes. I store mine in an airtight container at room temperature and they last a week easily.
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.
Chocolate Chip Flapjack
Ingredients
- 90 g unsalted butter
- 90 g golden syrup
- 90 g brown sugar
- 250 g gluten free oats
- 120 g milk chocolate chips
- 50 g milk chocolate, optional, for topping
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 20 minutes. Once baked, remove from the oven and onto a cooling rack.
- Cut the flapjack into 16 squares (or 8 bars). Drizzle with melted chocolate and then allow to set before serving.
Notes
Nutrition
More gluten free flapjack recipes
More information on gluten free oats…
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