Vegan biscoff flapjacks - easy vegan oaty flapjacks (oat cookie bars) flavoured with biscoff cookie butter. Perfect for snacking, lunchboxes and hiking!
Flapjacks have to be the ultimate in simple yet satisfying treats. If you are feeling low on energy then a sweet, chewy, buttery flapjack with a cup of tea is just the thing to perk you back up again.
I also like to take some on hikes or to fuel an outdoor bouldering session, they make a great portable snack! They contain both fast and slow release energy so are great for an immediate and lasting boost!
These ones are flavoured with Biscoff cookie butter, which gives them a delicious lightly spiced flavour.
What Do I Need To Make Vegan Biscoff Flapjacks?:
Porridge oats: Just regular rolled porridge oats, ideally not jumbo ones. I use supermarket own brand.
Plain flour: Many flapjack recipes can be quite crumbly and fall apart easily. I find that by adding a bit of plain flour to the recipe it really helps to hold them together in a perfectly chewy bar. I haven't tried making them gluten-free but I think that they would work ok with a gluten-free flour blend plus ¼ tsp xanthan gum.
Vegan block butter: You really need to use a block butter substitute here, not the spreadable kind in a tub which has too high a water content for baking. I like Naturli Vegan Block or Flora Plant Butter.
Light brown sugar: Light brown soft sugar provides moisture and flavour. Muscovado will also work, as will dark brown soft sugar. I don't recommend using white sugar or a liquid sweetener (such as maple syrup) as that will affect the texture.
Biscoff cookie butter: You need to use the smooth version rather than crunchy. I also like to drizzle some over the top of the baked flapjacks and scatter over some roughly broken up biscoff cookies. That is totally optional though.
Golden syrup: Golden syrup is a very common baking ingredient in the UK; it has a buttery caramel flavour and the texture of honey (Lyle's Golden Syrup is vegan friendly). It can be tricky to get hold of elsewhere, though apparently lots of stores in the US have it in the foreign foods section or you can get in online. You can also try making your own! There isn't really a good substitute for it as it is very unique.
Cinnamon: A bit of cinnamon helps to amplify the biscoff flavour. You can add more if you want a strong cinnamon flavour.
How To Make Vegan Biscoff Flapjacks:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Start by mixing together the fine rolled porridge oats, flour and cinnamon.
Then melt together the vegan butter, biscoff, light brown soft sugar and golden syrup in a pan over a low heat.
Stir the syrupy mixture into the oats until they are fully coated then tip it into a lined square cake tin and press it down firmly and evenly.
Bake for about half an hour until set.
Once baked, leave to cool for 10 minutes then slice into squares whilst still in the tin.
Leave to cool completely then turn out and re-slice.
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Flapjacks are very quick and easy to make, but you do have to wait for them to cool completely before you remove them from the tin or they will fall apart.
They will keep in an airtight container at room temperature for about a week.
For an extra indulgent biscoff hit, drizzle the baked flapjacks with some extra warmed biscoff, and scatter over some roughly broken biscoff cookies.
Can I Freeze Them?:
Yes, these vegan biscoff flapjacks freeze well in a freezer-proof container or ziplock bag for up to three months.
Make sure that they have cooled completely before slicing and freezing them.
More Vegan Snack Bar Recipes:
- Vegan oatmeal cookie bars
- Vegan stollen bars
- Vegan banana blondies
- Pumpkin chocolate chip bars
- Berry crumble bars
- Vegan fruit and nut flapjacks
- Vegan peanut butter chocolate chip pecan bars
- Pistachio cranberry rocky road
- Vegan mincemeat crumble bars
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Vegan Biscoff Flapjacks
- 350 g (4 cups) fine rolled porridge oats
- 80 g (⅔ cup) plain (all-purpose) flour
- ½ teaspoon cinnamon
- 200 g (¾ cup + 2 Tablespoons) vegan block butter (I use Naturli Vegan Block)
- 200 g (7 oz) smooth Biscoff cookie butter
- 150 g (6 Tablespoons) golden syrup
- 50 g (packed ¼ cup) light brown soft sugar
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20 cm/8 in square cake tin and line with baking parchment.
- Mix together the oats, flour and cinnamon in a large bowl.
- Place the vegan butter, biscoff, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
- Pour the syrup into the oats and stir until thoroughly combined, there should be no dry patches at all.
- Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
- Bake for 30 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool).
- Leave to cool for 10 minutes then cut into slices with a sharp knife while still in the tin. Leave to cool completely then turn out and re-slice.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For an extra indulgent biscoff hit, drizzle the baked flapjacks with some extra warmed biscoff, and scatter over some roughly broken biscoff cookies.