Ok Biscoff lovers, these Easy Biscoff Flapjacks are for you! Oaty goodness, combined with golden syrup, dairy free butter and of course, Lotus Biscoff Spread (also known as (also known as speculoos spread or biscoff cookie butter) is a treat you'll want to enjoy over and over!
Flapjacks are a treat that's super popular in the UK (where I live!). They're pretty much the same idea as a granola bar, but made with butter, golden syrup and oats, usually with other goodies such as nuts, dried fruit and chocolate chips added. They're easy and cheap to make, and are great for packing into lunchboxes, taking on camping or hiking trips or on road trips.
You can get quite creative with your flapjack flavours, so if you want some more inspiration, check out this Vegan Date and Nut Flapjacks (Baked Oatmeal Bars recipe which has more ideas. And if you want other oaty snack treats, you should also try these Vegan Chocolate Chip Oatmeal Cookies, or this Pumpkin Oatmeal Choc Chip Cookies- Gluten Free.
Oh, and if you can't get enough of Biscoff Spread or Cookies (- yeah, me neither) definitely try this Biscoff Brownies recipe.
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🌿Ingredients
The basis for this recipe is pretty simple, just oats, golden syrup and butter. Plus of course Biscoff Cookie Butter Spread!
- Oats or Rolled Oats: To be honest, I've used various different types and they all work well.
- Vegan Butter (or coconut oil).- Either is fine to use in this recipe. This recipe will also work with standard dairy butter.
- Golden Syrup- Widely available in the UK and Australia, Golden Syrup is similar to light molasses but isn't quite the same. See the FAQ below for how to cheat this if you can't find it.
- Biscoff Cookie Butter Spread: The spreadable cookie-butter version of the speculoos cookies. Utterly addictive. Choose to use the chunky or the smooth. Either will be delicious. I use pretty much an ENTIRE jar in this recipe because I like to spread a layer in the middle. You can omit that if you like and don't want to be 'quite' so decadent.
- Lotus Biscoff Cookies (optional): these are those little Belgian speculoos cookies that are kind of like a mild cinnamony crunchy gingerbread. You'll sometimes get them with a cup of coffee in little traditional coffee shops. I like to add these for extra crunch, but you don't need them if you don't want to add them.
- Nuts (optional) : I used pecans for the crunch and gently buttery flavour. Any nut will be delicious, or leave them out.
- Cinnamon: I added a little extra cinnamon to the oat mixture to really pump up the flavour.
- Flakey Sea Salt/Kosher Salt: A little salt balances out the sweetness of all the sugary syrup and biscoff spread.
- White Chocolate: Goes particularly well with Biscoff. I ended up not using it in this photoshoot (ahem, it might have been eaten) but it is a nice idea to drizzle over the top of the flapjacks.
Usually flapjacks have brown sugar in them as well as golden syrup, but with the sweet biscoff spread added, it's really not necessary in this recipe!
See the recipe card for quantities.
👩🍳Instructions
Follow along with these easy step by step instructions for the perfect flapjack.
1.In a saucepan melt the butter and syrup together. Mix in the cinnamon.
2. Roughly chop any nuts and extra Biscoff cookies you want to add to the flapjacks.
3. Add the oats and half the biscoff spread into the butter and syrup mixture. Mix well.
4. Add the nuts and cookies (if using) and combine.
5. Line a brownie tin with paper, put half the biscoff flapjack mixture into the tin and press out. Add a layer of biscoff spread and gently spread around.
6. Put the other half of the flapjack mixture into the tin and spread out. Add extra nuts on top if desired 160°C/Gasmark 3/ 320 F for around 20 minutes.
Hint: The extra Biscoff spread in the middle is optional, but why wouldn't you want to add it!
🧈Variations and Substitutions
- Cookie Butter: Other brands also make 'cookie butter'. Feel free to sub any that you like better for the Lotus Biscoff Spread. (Trader Joe's, Aldi and other stores have versions)
- Gluten Free: - Choose gluten free oats and sub the cookie butter for Nutella, or a Gluten Free Cookie Butter.
- Chocolate- Add white or dark chocolate drizzle.
- Coconut Oil- Sub the vegan butter for coconut oil.
- Microwave- You don't need to use a saucepan to melt the butter and syrup, you can also use your microwave.
🥫Storage
These yummy flapjacks keep well for 2-3 or more weeks in an airtight container. You can also freeze them for up to 3 months.
Top tip
Cut the flapjacks into squares or rectangles while they are still warm. Once they cool down they become a bit tricky to cut!
FAQ
Golden syrup is similar to, but not the same as molasses and treacle, and isn't always available in the USA. You can melt light brown sugar with a little water and lemon juice to achieve the same flavour and stickyness. Alternatively you can generally find it in the international sections of large supermarkets.
In the UK flapjacks are a sweet oatmeal bar made with oats, syrup and butter. In the USA a type of pancake is sometimes called a flapjack.
Biscoff Spread is an accidentally vegan cookie butter. It's made of crushed up Lotus Biscoff cookies with some other ingredients to make it spreadable.
Love Baking Cookies?
Try these delicious cookie recipes too...
Vegan Snacks
Why not try some of my other snack recipes!
📖 Recipe
Easy Biscoff Flapjacks
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 200 g (7 oz) golden syrup
- 120 g (4 ¼ oz) vegan butter
- 300 g (3¾ cups) oats
- 400 g (1¾ cups) biscoff spread (a jar of the spread! NB: Divide this in two - half goes into the mixture. Half goes sandwiched in the middle. )
- 1 teaspoon cinnamon
- 75 g (½ cups) Pecan Nuts (optional. )
- 50 g (¼ cups) biscoff cookies (optional)
- pinch salt
Instructions
- Preheat your oven to 160°C/Gasmark 3/ 320 F
- In a saucepan, golden syrup and vegan butter.. Melt the butter, add the cinnamon and mix well.200 g golden syrup, 120 g vegan butter, 1 teaspoon cinnamon
- Chop the nuts and cookies if using.75 g Pecan Nuts, 50 g biscoff cookies
- Once the buuter and golden syrup mixture is ready, add in the oats and HALF the biscoff cookie butter spread.300 g oats, 400 g biscoff spread
- Add in the chopped nuts, salt and cookies. Mix very well to combine.75 g Pecan Nuts, 50 g biscoff cookies, pinch salt
- Line a 20 x 20cm tin with greaseproof paper.
- Spread HALF the flapjack mixture evenly into the tin,
- Spread over the other half of the biscoff spread (this is a bit tricky, be patient)
- Now top the flapjack and biscoff mixture with the other half of the flapjack mix and gently spread it out so it's even.
- Add extra nuts on top if you like.
- Bake for around 25 minutes, or until golden brown on top.
- Remove from oven & cut into pieces straight away.
- Let cool. Once cool you can drizzle over melted chocolate if you like.
Notes
- Cookie Butter: Other brands also make 'cookie butter'. Feel free to sub any that you like better for the Lotus Biscoff Spread. (Trader Joe's, Aldi and other stores have versions)
- Gluten Free: - Choose gluten free oats and sub the cookie butter for Nutella, or a Gluten Free Cookie Butter.
- Chocolate- Add white or dark chocolate drizzle.
- Coconut Oil- Sub the vegan butter for coconut oil.
- Microwave- You don't need to use a saucepan to melt the butter and syrup, you can also use your microwave.
- Choose other nuts such as brazil, walnuts or hazelnuts.
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