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

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

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

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