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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.

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