Chocolate Chip Flapjack
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.
Servings: 16
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
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
Serving: 1g | Calories: 193kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 15mg | Fiber: 2g | Sugar: 13g
