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Cookies Stacked on a table and cooling rack

Gluten free Weet-Bix cookies©

These Weet-Bix cookies© are a perfect morning tea snack. And they are gluten-free! Like chewy cookies? Remove from the oven within 15 minutes or leave for 20 minutes for a golden finish.


Serves: Makes 22

Number of ingredients: 10 Ingredients

To prep: 10 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 465kJ

  • Protein: 1.7g

  • Fat (total) : 2.4g

  • - Saturated Fat: 1g

  • Carbohydrate (total): 19g

  • - Sugar: 10g

  • Fibre: 1g

  • Sodium: 18mg


4 Gluten Free Weet-Bix, crushed

2/3 cup quinoa flakes (toasted in oven 140⁰C/10min)

3/4 cup gluten free flour

100g brown sugar

1/3 cup dark choc bits*

2/3 cup dried apricots, diced

2 tablespoons reduced fat margarine

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

1/4 cup boiling water


  1. Mix together Gluten Free Weet-Bix, quinoa flakes, flour, sugar, choc bits and apricots until well combined.
  2. Place margarine and golden syrup in a small saucepan and heat gently until melted.
  3. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
  4. Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160⁰C for 15-20 minutes. Cool on trays before serving.