Vickys Autumn Harvest Cookies, GF DF EF SF NF. See great recipes for Vickys Chicken & Gnocchi Soup, GF DF EF SF NF too! See more ideas about Recipes, Yummy food, Food. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
This will show you every quest you should focus on during the event. 😃 NEWEST. Be the first to review this recipe. See more ideas about Fall cookies, Thanksgiving cookies, Sugar cookies decorated. 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
- Prepare 60 ml of melted coconut oil.
- You need 60 ml of golden syrup.
- It's 90 grams of gluten-free rolled oats.
- Prepare 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.
- It's 45 grams of pumpkin seeds.
- It's 35 grams of dried cranberries.
- Prepare 30 grams of ground flaxseed.
- You need 1 1/2 tsp of pumpkin spice / mixed spice.
- It's 110 grams of pumpkin puree.
- You need 2 tbsp of apple puree / applesauce.
With the autumn season in full swing, there's truly nothing like a warm, cozy, autumn harvest cookie to get you in the mood! Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Cookies SF Large Storage Container Red edition of the popular Cookies Jar. It three sections with removable dividers and a silicone O-ring between sections to lock in freshness and smell.
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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