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

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We hope you got insight from reading it, now let’s go back to vickys autumn harvest cookies, gf df ef sf nf recipe. You can have vickys autumn harvest cookies, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Autumn Harvest Cookies, GF DF EF SF NF:
  1. You need 60 ml melted coconut oil
  2. Take 60 ml golden syrup
  3. Take 90 grams gluten-free rolled oats
  4. You need 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. Prepare 45 grams pumpkin seeds
  6. You need 35 grams dried cranberries
  7. Provide 30 grams ground flaxseed
  8. Use 1 1/2 tsp pumpkin spice / mixed spice
  9. Use 110 grams pumpkin puree
  10. You need 2 tbsp apple puree / applesauce
Instructions 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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