Recipe: Delicious Vickys Autumn Harvest Cookies, GF DF EF SF NF

Vickys Autumn Harvest Cookies, GF DF EF SF NF.

You can cook Vickys Autumn Harvest Cookies, GF DF EF SF NF using 10 ingredients and 7 steps. Here is how you cook it.

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

1. Prepare 60 ml of melted coconut oil.
2. Prepare 60 ml of golden syrup.
3. Prepare 90 grams of gluten-free rolled oats.
4. You need 70 grams of 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. It’s 45 grams of pumpkin seeds.
6. It’s 35 grams of dried cranberries.
7. You need 30 grams of ground flaxseed.
8. It’s 1 1/2 tsp of pumpkin spice / mixed spice.
9. Prepare 110 grams of pumpkin puree.
10. It’s 2 tbsp of apple puree / applesauce.

Vickys Autumn Harvest Cookies, GF DF EF SF NF instructions

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.