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. Dessert Snack Print this recipe Details Serves: Makes 22Number of ingredients: 10 IngredientsTo prep: 10 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 465kJProtein: 1.7gFat (total) : 2.4g- Saturated Fat: 1gCarbohydrate (total): 19g- Sugar: 10gFibre: 1gSodium: 18mg Ingredients 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 Method Mix together Gluten Free Weet-Bix, quinoa flakes, flour, sugar, choc bits and apricots until well combined. Place margarine and golden syrup in a small saucepan and heat gently until melted. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine. Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160⁰C for 15-20 minutes. Cool on trays before serving.
