Dessert

Fruity Flapjack Cookies Recipe

ByHailey Reed January 31, 2026January 31, 2026

Introduction

These fruity flapjack cookies combine the wholesome texture of toasted oats with the natural sweetness of dried fruits and golden syrup. They offer a deliciously chewy bite with a hint of cinnamon, perfect for an afternoon treat or a grab-and-go snack.

The image shows several oval and round oatmeal raisin cookies with a rough texture and golden brown color. Some cookies are placed directly on the white marbled surface, and the rest are resting on a black wire cooling rack. The cookies have visible oats and dark raisins scattered throughout. Small crumbs are around the cookies, adding to the fresh-baked look. The background is a clean white marble texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g jumbo oats
150g softened butter
100g light muscovado sugar
1 egg
1 tbsp golden syrup
½ tsp vanilla extract
100g self-raising flour
100g mixed dried fruit or raisins
75g dried apricots, finely chopped
50g desiccated coconut
½ tsp ground cinnamon (optional)
Pinch of salt

Instructions

Step 1: Preheat your oven to 180°C (160°C fan)/Gas mark 4. Spread the oats evenly on a baking tray and toast them in the oven for 20 minutes, turning once halfway through until they are lightly browned. Remove and set aside to cool.
Step 2: In a mixing bowl, beat the softened butter and light muscovado sugar together with an electric whisk for about 2 minutes until the mixture is fluffy.
Step 3: Crack in the egg, then add the golden syrup and vanilla extract. Beat until fully combined.
Step 4: Add the self-raising flour, mixed dried fruit, chopped apricots, desiccated coconut, ground cinnamon (if using), toasted oats, and a pinch of salt to the bowl. Mix again until you form a thick dough.
Step 5: Use the dough immediately, or cover and chill for up to two days for convenience.
Step 6: Line two baking sheets with baking parchment. Spoon six large dollops of the dough onto each sheet, leaving enough space between them for spreading.
Step 7: Bake for 15 minutes if the dough is at room temperature, or 18-20 minutes if chilled in the fridge. The cookies should spread out and turn brown around the edges but remain soft in the center.
Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, add a handful of chopped nuts like almonds or pecans to the dough.
Replace golden syrup with honey or maple syrup for a different flavor twist.
Use gluten-free self-raising flour to make these cookies gluten-free.
If you prefer a chewier cookie, slightly underbake the cookies, keeping them soft in the middle.

Storage

Store the cooled cookies in an airtight container or tin at room temperature. They will keep fresh for up to five days. To enjoy them warm, gently reheat in a low oven or microwave for a few seconds before serving.

How to Serve

A group of seven oatmeal raisin cookies are shown, five placed on a metal cooling rack and two directly on a white marbled surface. Each cookie is round with a rough, crumbly texture, golden brown in color with visible bits of dark raisins and oats scattered throughout. A few small crumb pieces lie near the cookies on the marble surface. The lighting is bright and natural, highlighting the crisp edges and soft centers of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these fruity flapjack cookies?

Yes, you can freeze the baked cookies in an airtight container or freezer bag for up to two months. Thaw them at room temperature or warm slightly before eating.