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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys autumn harvest cookies, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Autumn Harvest Cookies, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vickys Autumn Harvest Cookies, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we have to first 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. Prepare 60 ml golden syrup
  3. Take 90 grams gluten-free rolled oats
  4. Make ready 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. Make ready 45 grams pumpkin seeds
  6. Take 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
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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