Gluten-free Cranberry & Chocolate Flapjacks

Everyone loves a gluten-free treat and as it’s National Chocolate Week why not try this delicious flapjack recipe?

Gluten-free Cranberry & Chocolate Flapjacks
  • 600g Gluten free oats work too (don't use instant porridge oats)
  • 200g condensed milk
  • 250g golden caster sugar
  • 3tbsp heaped golden syrup
  • 300g butter
  • 150g dried cranberries
  • half a teaspoon of ground ginger or mixed spice for more of a Christmassy taste and smell
  1. Preheat the oven to 160ºC and line 9 x 12 inch tin with greaseproof paper. It’s so much easier for getting them out.
  2. Add the butter, golden syrup, sugar and condensed milk to a saucepan and on a low heat melt together and keep stirring until all combined.
  3. Remove from the heat and stir in the oats and cranberries.
  4. Spoon into the tin and level off.
  5. Cook for about 20 minutes until light golden brown.
  6. Cut them while they are still hot and leave to cool.
  7. A sweeter option - Melt 200g milk chocolate and dip the flapjacks in to the chocolate and leave to set.

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