Vegan Biscoff Flapjacks

Vegan biscoff flapjacks - easy vegan oaty flapjacks (oat cookie bars) flavoured
with biscoff cookie butter. Perfect for snacking, lunchboxes and hiking!

Servings: 16 squares

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
30 minutes

Course:

Dessert Snack

Cuisine:

British

Keywords:

flapjacks

🧂 Ingredients

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

Instructions

1 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.
2 Mix together the oats, flour and cinnamon in a large bowl.
3 Place the vegan butter, biscoff, golden syrup and brown sugar in a pan over a
low heat. Heat, stirring occasionally, until melted and smooth.
4 Pour the syrup into the oats and stir until thoroughly combined, there should be
no dry patches at all.
5 Tip the mixture into the prepared tin, spread it out level and press down firmly
until well compacted.
6 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).
7 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.