Weetbix Chocolate Chip Cookies

This is a one bowl, no fancy-equipment required, simple ingredient, nostalgic baking recipe. Weetbix is an Australian breakfast cereal which has been available in a gluten-free variety for a few years now. In the UK they're called Weetabix, with the brand Nutribrex offering a gluten-free equivalent. If a gluten-free Weetbix-like cereal is not available where you are in the world, crushed up grain-based cereal of the same weight would (I'm guessing...) make a solid substitute.

These cookies give oatmeal choc-chip biscuit vibes, but just happen to be gluten-free.

THIS RECIPE CAN BE HALVED

Recipe adapted from VJ Cooks' Weetbix Chocolate Chip Cookies

INGREDIENTS

• 160g dairy-free butter (I used Nuttelex Buttery)
• 100g caster sugar
• 4 tbsp (43g) sunflower oil, or other light-flavoured vegetable oil
• 2 tbsp (40g) golden syrup
• 1 tsp vanilla (paste or extract)
• 2 tbsp dairy-free milk
• 160g Bob's 1:1 gluten-free flour blend (I use this copy-cat recipe to make my own)
• 60g quinoa flakes
• 1/2 tsp baking powder
• pinch salt
• 4 gluten-free weetbix (60g total), finely crushed
• dairy-free dark chocolate chips (as many as you like, I used a large handful)

METHOD

1. To a large bowl – add the butter, sugar, oil, golden syrup and vanilla. Stir until combined and no lumps remain. Add the milk and stir to incorporate.
2. Add the flour, quinoa flakes, baking powder and salt to the bowl and stir to combine the dry ingredients into the wet. Crush the weetbix directly into the bowl (don't worry if there are a few small clumps) and stir to thoroughly incorporate. Stir through the chocolate chips.
3. The dough needs to refrigerate for an hour for it to fully hydrate. You can do this before portioning the cookies or after – up to you. Either way, when portioning – divide the dough into 10 large cookies (slightly wet hands make neat work of this) and place on a lined baking tray with a little room to spread (they won't spread heaps, but they'll likely grow by a third).
4. When ready to bake, preheat the oven to 180C/360F. Once hot, bake the cookies for 12-15 minutes. They should have a little colour on the sides, but still be a little soft to touch. Let cool on the tray for at least 15 minutes before eating. Best eaten at room temperature on the day of baking or within 1-3 days after that.