Recipe of Perfect Vickys Autumn Harvest Cookies, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys autumn harvest cookies, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Autumn Harvest Cookies, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Autumn Harvest Cookies, GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Vickys Autumn Harvest Cookies, GF DF EF SF NF:

1. Get 60 ml melted coconut oil
2. Make ready 60 ml golden syrup
3. Take 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. Take 45 grams pumpkin seeds
6. Make ready 35 grams dried cranberries
7. Make ready 30 grams ground flaxseed
8. Make ready 1 1/2 tsp pumpkin spice / mixed spice
9. Prepare 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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