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Ingredients of Vickys Autumn Harvest Cookies, GF DF EF SF NF
Vickys Autumn Harvest Cookies, GF DF EF SF NF step by step
Vickys Autumn Harvest Cookies, GF DF EF SF NF.
Cooking Tips
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You can have Vickys Autumn Harvest Cookies, GF DF EF SF NF using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vickys Autumn Harvest Cookies, GF DF EF SF NF
- It's of melted coconut oil.
- You need of golden syrup.
- It's of gluten-free rolled oats.
- It's 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.
- It's of pumpkin seeds.
- You need of dried cranberries.
- You need of ground flaxseed.
- You need of pumpkin spice / mixed spice.
- Prepare of pumpkin puree.
- It's of apple puree / applesauce.
Vickys Autumn Harvest Cookies, GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.
- 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.
- Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture.
- Now add the pumpkin and apple purees and mix again well.
- Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread).
- Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container.
- 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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