Coconut and Chocolate Flapjack | The Worktop

Coconut and Chocolate Flapjacks (GF)

These Coconut and Chocolate Flapjacks are a perfect mid-morning snack. There is chocolate inside the flapjacks as well as drizzled on top, for an extra chocolatey treat.
Course Oats and Grains, Snack
Special Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 slices
Calories 318kcal
Author The Worktop


  • 7 tablespoons unsalted butter
  • 1/4 cup coconut oil
  • 1/4 cup runny honey
  • 2 tablespoons golden syrup
  • 1/4 teaspoon salt
  • 1 1/2 cups quick cook oats (porridge oats) (use GF)
  • 1 1/4 cups unsweetened shredded coconut (desiccated coconut) - plus extra for sprinkling on top
  • 3/4 cups semi-sweet chocolate chips - to add in the flapjacks
  • 1/4 cup semi-sweet chocolate chips - to drizzle on top


  • Preheat oven to 355°F/180°C. Line a 8-inch x 8-inch (20-cm x 20-cm) pan with parchment paper.
  • In a medium saucepan on low heat, melt and mix together the butter, coconut oil, honey, golden syrup and salt, stirring constantly. Once everything is melted and mixed together, remove from heat.
  • In a large bowl, mix the oats and coconut, until well combined. Slowly pour in the honey mixture, mixing until well combined.
  • Gently and quickly stir in the chocolate chips until they are distributed, being careful not to over mix and melt the chocolate chips too much. Some of the chocolate will melt as you mix, but try to be gentle to preserve some pieces of chocolate chips.
  • Pour everything into the prepared pan. Using a small sheet of parchment paper, press down on the flapjacks until they are firmly (but not too firm) packed into the pan.
  • Bake for 25-30 minutes. Remove from the oven and set aside to cool for 5 minutes.
  • Using a small microwave safe bowl, heat the chocolate chips in the microwave for 30-45 seconds, until the chocolate chips are shiny. Continue to microwave at 10 second increments if needed. Stir the chocolate chips and using a fork, then drizzle the melted chocolate on top of the flapjacks.
  • Place the flapjacks in a cool area to allow the chocolate on top to harden. You can also place the tray in the refrigerator for about 30 - 45 minutes. Once the chocolate on top has hardened, remove the flapjacks from the pan and cut into 12 even slices.


Calories: 318kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 177mg | Fiber: 3g | Sugar: 15g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1.8mg