/ / Gluten Free Weet-Bix Biscuits

Gluten Free Weet-Bix Biscuits

These gluten free Weet-bix biscuits are thick and chewy with crunchy edges, and can be studded with chocolate chips, raisins, or whatever you like.

Rustic golden biscuits with chocolate chips, on a small baking tray, sitting on a cooling rack, with a box of gluten free Weet-Bix in the background.

If you’ve made my gluten free Anzac biscuits, you may be familiar with the Weet-bix version I shared there, as a different option to use instead of cornflakes.

I’ve always thought they really deserved their own post though, because a) there are a few tweaks to the ingredient amounts that need to be made, and b) I wanted to add chocolate chips to them, and traditional Anzac biscuits aren’t supposed to have mix-ins.

Speaking of chocolate chips, you can pretty much mix in whatever you want. I make them sometimes with sultanas or raisins, but dried cranberries (any dried fruit really) or even nuts would be nice.

Think of them like a thick oaty kind of biscuit, but without the oats. Keen yet?

A bitten gluten-free Weet-Bix biscuit on a grey marble surface, with a stack of biscuits, two Weet-bix and a small bowl of chocolate chips in the background.

Scroll down to the recipe card for the full ingredients list and printable recipe, or keep reading for ingredient tips and process photos.


The biscuit ingredients in white bowls on a light grey marble background, with the ingredients labelled in black text.

Gluten Free Flour – I used my favourite homemade gluten free flour blend, but you can use a premade blend if you prefer. Different flours may affect the texture of the finished biscuits.
Gluten Free Weet-Bix – Gluten free Weet-bix aren’t actually made with wheat, they’re made with sorghum. They also come in a coconut and cinnamon flavour which will work in this recipe too.
Desiccated Coconut – If you’re not a coconut fan, these should work with ground almonds too.
Brown Sugar – Keeps the biscuits chewy.
Baking Soda – Gives the biscuits lift and does that fun fizzy thing when you add it to the melted butter and golden syrup.
Butter – Either salted or unsalted butter is fine.
Golden Syrup – I prefer to bake with the Chelsea golden syrup in the tin, as it’s thicker and has more flavour. But the squeeze-bottle version will also work.
Chocolate Chips – You can use any kind of chocolate chips that you like.

Other mix-ins – If you don’t want to use chocolate chips, you can leave them out, or replace them with dried fruit (raisins, sultanas, cranberries, chopped dates etc.) or chopped nuts.

How to Make Gluten Free Weet-Bix Biscuits

The dry ingredients in a large glass bowl, with the weet-bix crumbled on top.

Start by combining the gluten free flour, coconut and brown sugar in a large bowl, and then crumble in the Weet-Bix.

The wet ingredients in a small saucepan, after the baking soda has been added and the mixture has frothed up.

Melt the butter with the golden syrup and water, then whisk in the baking soda. The mixture will froth up.

The crumbly biscuit dough after being mixed

Add the wet ingredient to the dry and mix. It’ll be a bit crumbly, but when you squeeze some in your hand it should hold together. Stir in the chocolate chips (or whatever else you want to mix in).

Six balls of flattened dough on a small baking tray.

Scoop or roll the dough into balls. I use a cookie scoop, but you can use a tablespoon to portion the dough and then squeeze it into a ball. Flatten the dough slightly, then bake.

Bake the biscuits to your desired done-ness. There are notes in the recipe card for baking them soft, with crunchy edges and soft middles, or all over crunchy.

These biscuits can look a bit scraggly when they’re baked (it actually makes for very delicious crackly/crunchy bits around the edge), but if you want them to look rounder, there’s a trick for that. As soon as the biscuits come out of the oven, place a round cookie cutter that’s slightly larger than the biscuits over the top and swirl them back into shape while they’re still hot.

Gluten free Weet-bix biscuits on a small baking tray, with scattered crumbs and chocolate chips, one biscuit has a bite taken out of it.

More Gluten Free Biscuit Recipes…

Gluten Free Peanut Brownies
Gluten Free Afghan Biscuits
Gluten Free Gingernut Biscuits

And if you’ve opened a box of GF Weetbix, you might also want to make some gluten free muesli bars or a delicious gluten free chocolate Weet-Bix slice.

Are you new to gluten-free baking?

Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.

Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️

Text in a blue circle reading "new to gluten free baking? Start here."
Gluten free Weet-bix biscuits on a small baking tray, with scattered crumbs and chocolate chips.

Gluten Free Weet-Bix Biscuits

These gluten free Weet-bix biscuits are thick and chewy with crunchy edges, and can be studded with chocolate chips, raisins, or whatever you like.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 22 biscuits


  • 250 g gluten free flour, see notes
  • 180 g brown sugar
  • 80 g desiccated coconut
  • 80 g gluten free Weet-Bix, (5 Weet-Bix)
  • 125 g butter
  • 100 g golden syrup
  • 1 Tablespoon water
  • ½ teaspoon baking soda
  • ½ – ¾ cup chocolate chips, (80g-120g) or other mix-ins (see notes)


  • Heat the oven to 160°C and line 2 – 3 baking trays with baking paper.
  • Sift the gluten-free flour into a large bowl. Add the brown sugar and desiccated coconut. Stir to combine, breaking up any lumps of brown sugar with the back of a spoon.
  • Crush the Weet-Bix. I just use my hands to do this over the bowl, but if you prefer you can pop them into a snaplock bag and crush them with a rolling pin.
  • Mix the Weet-bix into the rest of the dry ingredients.
  • Put the butter, golden syrup and water into a small saucepan and heat over medium heat, stirring occasionally, until the butter is melted and the mixture starts to bubble slightly. Remove the pan from the heat and whisk in the baking soda until dissolved – the mixture will bubble and foam up.
  • Add the wet ingredients to the dry ingredients and stir until well combined. The dough will be quite crumbly, but you should be able to roll a ball of it in your hand. If it's too crumbly to do that, add a little extra melted butter or water, 1 teaspoon at a time.
  • Stir in the chocolate chips.
  • Squeeze and roll a tablespoon of the dough at a time into balls, and place at least 2" apart on the baking trays. If you want smaller cookies, use a heaped teaspoonful of dough instead. Flatten the balls slightly with your hand.
  • Bake for 10-14 minutes. 10 minutes should give you soft biscuits, 12 minutes should give you crunchy-edged biscuits with chewy centres, and 13-14 minutes should give you crunchy biscuits. Exact times will vary by oven and smaller biscuits will take less time to bake.
  • Remove from the oven and leave to cool and firm up slightly on the trays before transferring to a wire rack to finish cooling.
  • Store the biscuits in an airtight container for 1-2 weeks.


Gluten free flour – I use my favourite gluten-free baking flour blend to make these biscuits. I have also tested them with Edmonds plain gluten free flour and it works well as a straight substitute. You can try another gf flour blend if you like, but remember that flour blends contain different ingredients, so you may need to adjust the recipe, depending on the blend. If your baked biscuits don’t spread enough, try adding a little bit more (~10g) melted butter to the next batch. If they spread too much, add a little more flour next time, or a bit of xanthan gum.
I don’t usually add xanthan gum to these biscuits because I don’t find that they need it, but if your cookies turn out crumbly or spread too much, you could add 1/2 teaspoon of xanthan gum to the dry ingredients.
Weet-Bix – Gluten free Weet-Bix are made with sorghum instead of wheat. You can usually find them in the gluten free section of the supermarket, with the other cereals. 
Other mix-ins – If you don’t want to use chocolate chips, you can leave them out, or replace them with dried fruit (raisins, sultanas, cranberries, chopped dates etc.) or chopped nuts. When adding sultanas or raisins, I like to measure them out first and pop them into a bowl with some boiling water while I prepare the rest of the recipe, then drain them well and add them into the dough. This helps stop them from burning in the oven as the biscuits bake.
Calories: 179kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 56mg | Fiber: 2g | Sugar: 15g

Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.

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