Gluten Free Chocolate and Hazelnut Flapjacks

Chocolate and Hazelnut is one of my favourite flavour combinations. This flapjack is so moist and is full of Hazelnuts, perfect for a weekend treat!


  • 150g Salted Butter
  • 125g Golden Syrup
  • 80g Condensed Milk
  • 125g Sugar
  • 100g Dark Chocolate
  • 20g Cocoa Powder
  • 100g Chopped Hazelnuts
  • 250g Gluten Free Oats



  1. In a pan melt together the butter, Golden Syrup, Condensed Milk and Sugar, stir to prevent burning. Once melted add the chocolate and stir to combine and melt.
  2. In another bowl add the oats, Hazelnuts, and Cocoa Powder.
  3. Pour the wets into the dries and mix until all of the oats are coated with the syrups. Do not over-mix as this will dry out the flapjack when it is baked.
  4. Spread on to a baking tray and bake on the middle shelf of the oven at 160 degree in a fan oven and 180 in a non-fan oven for 15-20 minutes or until the top is golden brown and the flapjack if firm to touch.