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Fast making ultimate Vickys Autumn Harvest Cookies, GF DF EF SF NF easy, fast, practical.

10 ingredients, 7 steps, cooking Vickys Autumn Harvest Cookies, GF DF EF SF NF

How are you every body, now you can prepare recipe Vickys Autumn Harvest Cookies, GF DF EF SF NF with 10 ingredients and 7 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Vickys Autumn Harvest Cookies, GF DF EF SF NF.

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

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

If all ingredients Vickys Autumn Harvest Cookies, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

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Step by Step Cooking 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 brqq
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 brqq

1. Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture brqq
2. Now add the pumpkin and apple purees and mix again well brqq
3. Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread) brqq
4. Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container brqq
5. 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 brqq
6. Finish and Enjoy.

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