Vegan & Gluten-free Peanut Chocolate Flapjacks
MiiRO Peanut Chocolate Flapjacks
You NEED to try these amazing vegan flapjacks created by @amynourishing.
It’s quick, it’s fun and it’s DE-LI-CIOUS.
75g gluten-free oats
75g gluten-free oat flour (gluten-free oats blitzed into a flour)
1/2 tsp bicarbonate of soda
1/4 tsp salt
60g maple syrup
30g coconut sugar
2 tbsp almond, cashew or peanut butter
2 tbsp oil (e.g. melted coconut, sunflower, olive)
1 tsp vanilla essence
70g (30) MiiRO Peanut Chocolates
- Preheat the oven to 160Fan/180*C and line a baking sheet with parchment paper.
- Stir together the oat, oat flour, bicarbonate of soda and a pinch of salt. In a second bowl, stir together the syrup, sugar, nut butter, oil and vanilla essence. Pour the wet mixture over the dry ingredients and stir to combine.
- Using a large tablespoon amount, roll the cookie dough into 10 balls and press down flat onto the baking sheet. Press in 3 Peanut Chocolates per cookie. Leave some room round each cookie as they’ll spread.
- Bake for 9-10 minutes and remove from the oven. Allow them to cool on the baking tray for 20 minutes and then transfer to a wire rack to cool fully.
We hope you enjoyed this recipe for hearty, wholesome flapjacks. This recipe is best enjoyed with friends and family and is easy to make in large batches!