Why is aquafaba used in these Oaty Flapjack Cookies?

Aquafaba, whipped with cream of tartar, creates a light and fluffy meringue that forms the base of the cookie dough, contributing to a unique texture without eggs.

Do I have to chill the cookie dough before baking?

Yes, chilling the dough for 30 minutes is an essential step. It helps the dough firm up, making it easier to scoop and form into discs, and prevents excessive spreading during baking.

Can I use a different sweetener instead of agave or maple syrup?

The recipe specifically calls for agave syrup or maple syrup, which contribute to the liquid content and sweetness. Substituting with a dry sweetener might alter the dough's consistency.

How should I store leftover Oaty Flapjack Cookies?

Once baked and cooled, these cookies can be stored in an airtight container at room temperature for several days, maintaining their chewy texture.

What kind of chocolate works best in these vegan flapjack cookies?

The recipe specifies chopped vegan dark chocolate, which melts beautifully and provides a rich, slightly bitter contrast to the sweetness of the oats and coconut.

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Oaty Flapjack Cookies
[Vegan]

AN By: Andri Neocleous

Author Bio

Andri Neocleous is a vegan food blogger and a self-confessed hummus-aholic (yes, it's a thing!).... Read More

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Close-up of golden-brown Oaty Flapjack Cookies, studded with visible rolled oats, shredded coconut, and melted dark chocolate chunks, served on a rustic plate.

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These light, fluffy and delicious oaty flapjack bar cookies feature chocolate, coconut, peanut butter, dates, apricots and a lot more deliciousness! The sweet and salty flavor of oats shines through in cookie form, making this a tasty and healthy treat.

Ingredients You Need for Oaty Flapjack Cookies [Vegan]

2/3 cups plain flour
1/2 cup rolled oats
3/4 ounces finely desiccated coconut
1 ounce vegan dark chocolate chopped
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup brown sugar
1 tablespoons agave syrup or maple syrup
1/4 cup aquafaba (liquid in 1 can of chickpeas)
1 tablespoon cream of tartar
2 tablespoons peanut butter
3 tablespoons sunflower or coconut oil
3/4 ounce dates chopped
3/4 ounce dried apricot chopped
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon

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How to Prepare Oaty Flapjack Cookies [Vegan]

Preheat oven to 350°F and line a baking tray.
In a large mixing bowl, stir together flour, oats, coconut, vegan chocolate, dried fruits, baking powder, salt, cinnamon and sugar.
In a separate bowl, beat aquafaba with cream of tartar (using a handheld mixer ) until light and fluffy and loose peaks have formed.
To the aquafaba meringue, add the peanut butter, oil, and vanilla and whisk to combine. Add to dry ingredients and mix until combined. Cover and chill in the refrigerator for 30 minutes
Scoop chilled dough with a tablespoon and form into small discs. Place on baking sheet with about a fair gap in between each cookie to allow for spreading.
Bake for 15 minutes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.