Gluten free Weet-Bix cookies

Serves: 22
Prep: 10
Cook: 20

Tasty, gluten free wholegrain cookies for lunchboxes or as an after school snack.

Ingredients

  • 4 Gluten Free Weet-Bix, crushed
  • 2/3 cup quinoa flakes, toasted in oven 140°/10 min
  • 3/4 cup gluten free flour 
  • 100g brown sugar 
  • 1/3 cup dark choc bits
  • 2/3 cup dried apricots, diced 
  • 3 tbs reduced fat margarine 
  • 2 tbs golden syrup 
  • 1 tsp bicarbonate of soda 
  • 1/4 cup boiling water

Method

  1. Step 1

    Mix together Gluten Free Weet-Bix, quinoa flakes, flour, sugar, choc bits and apricots until well combined. 

  2. Step 2

    Place margarine and golden syrup in a small saucepan and heat gently until melted. 

  3. Step 3

    Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine. 

  4. Step 4

    Line tray with baking paper and place 1 tbs of mixture per cookie on tray. Bake at 160°C for 15-20 minutes. Cool on trays before serving.

Tips

  • If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.
  • Remember to always check the label of each ingredient to ensure it is gluten free.

Featured recipes

Zucchini and corn frittata

Hash browns with eggs and light hollandaise

Avocado dip