Vickys Autumn Harvest Cookies, GF DF EF SF NF
Vickys Autumn Harvest Cookies, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys autumn harvest cookies, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Autumn Harvest Cookies, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Vickys Autumn Harvest Cookies, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have vickys autumn harvest cookies, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Autumn Harvest Cookies, GF DF EF SF NF:
  1. Take 60 ml melted coconut oil
  2. Make ready 60 ml golden syrup
  3. Make ready 90 grams gluten-free rolled oats
  4. Take 70 grams instant oats - the Quaker OatSoSimple Apple & Blueberry (2 packets) is delicious in these (they don't state gluten-free though) or you can just grind some rolled oats instead
  5. Get 45 grams pumpkin seeds
  6. Prepare 35 grams dried cranberries
  7. Prepare 30 grams ground flaxseed
  8. Get 1 1/2 tsp pumpkin spice / mixed spice
  9. Make ready 110 grams pumpkin puree
  10. Take 2 tbsp apple puree / applesauce
Steps to make Vickys Autumn Harvest Cookies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
  2. Slightly warm the coconut oil and syrup together in a microwavable bowl - - https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf
  3. Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture
  4. Now add the pumpkin and apple purees and mix again well
  5. Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread)
  6. Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container
  7. I like to use this flaxseed mix available from Holland & Barretts, larger Tesco stores and also online. It's a resealable pack that stores in the fridge but it needs to be used within 6 weeks or the goodness is lost from the flax

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