Hey Guys! Excited to share this vegan peanut butter flapjack recipe- it’s not too high in sugar as a lot of the sweetness comes from the puréed apples/dates. These flapjacks make a perfect snack for the winter months along with a nice hot cup of tea!
This vegan peanut butter flapjack recipe is fairly similar to my apple flapjack recipe that I shared previously but this one uses simpler ingredients so more ideal for a last-minute baking option when you’re not in the mood to committing to anything too complicated to follow and can find most of the ingredients in your local corner shop!
What are flapjacks???
I recently found out that the US and UK refer to flapjacks as two different things. In the UK flapjacks are an oaty granola bar type snack whereas in the US flapjacks are more like scotch pancakes. As I’m from the UK, here I am referring to oat bars!
For this vegan peanut butter flapjack recipe I added chopped dates but you could use another type of dried fruit like sultanas or apricots instead if you prefer! You could also substitute the puréed apples with mashed bananas but bear in mind that the texture may be slightly different.
I used Pip & Nut’s crunchy peanut butter for this as I think it gives such a lovely texture, you can use smooth instead but I’d recommend using a runny peanut butter as opposed to a stiffer one or else you may need to microwave it slightly to loosen it up. If you don’t like peanuts you can use another type of spread like tahini/almond butter instead.
Which oats are best?
I used a mixture of jumbo oats, rolled oats and almond flour in this recipe as I thought this gave the best well-rounded texture. If you don’t have all these ingredients, don’t worry you can just use one type of oat instead.
More flapjack recipes
Vegan Peanut Butter Flapjacks
This vegan peanut butter flapjack recipe is lower in sugar than most flapjack recipes due to the apple purée and dates, making it a perfect autumnal snack!
For the flapjacks
- 1.5 tbsp crunchy runny peanut butter
- ½ cup sunflower oil
- 1 cup jumbo rolled oats
- 1 cup rolled oats
- 1 cup ground almonds (almond flour) , or substitute with oats
- ¼ tsp baking powder
- 6 tbsp honey
- 1 tsp vanilla essence
- ½ tsp ground cinnamon
- 6 dates, pitted and chopped
- 3 apples, pealed, cored and cubed
- ¼ tsp salt
For the drizzle
- 1 tsp runny peanut butter
- 1 tbsp icing sugar, sifted
- 1-2 tbsp plant milk
For the Flapjacks
Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)
Make the apple purée by adding the chopped, cored and pealed apples in a microwave safe bowl submerged in hot water. Microwave for 3-4 minutes on high checking them have way through.
Once the apples have soften, mash them with a fork
In a large bowl, whisk together sunflower oil , vanilla essence, peanut butter, apple purée and honey
In a separate bowl combine the jumbo oats, rolled oats, almond flour, baking powder, cinnamon and salt.
Slowly stir in the wet mix and stir. Add more oats if the mixture is looking too wet. If the mixture is looking too dry add a little plant milk.
Add the chopped dates and stir to combine
Add the mixture to the dish and press down with your hands and a metal spoon to even out
Bake for 20-25 minutes until lightly golden. Cut into slices whilst still hot.
For the drizzle
In a bowl, add the peanut butter to the sifted icing sugar then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture
Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.