New Recipe Vickys Autumn Harvest Cookies GF DF EF SF NF Delicious Steady

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

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

Hi my mother, now you get present recipe Vickys Autumn Harvest Cookies, GF DF EF SF NF with 10 ingredients and 7 steps. Next this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking 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 not appropriate desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Vickys Autumn Harvest Cookies, GF DF EF SF NF.

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

1. You need : melted coconut oil.
2. It’s : golden syrup.
3. It’s : gluten-free rolled oats.
4. You need : 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 : pumpkin seeds.
6. Prepare : dried cranberries.
7. Prepare : ground flaxseed.
8. Prepare : pumpkin spice / mixed spice.
9. It’s : pumpkin puree.
10. It’s : apple puree / applesauce.

If all raw materials Vickys Autumn Harvest Cookies, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages 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
   
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

1. Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture
   
2. Now add the pumpkin and apple purees and mix again well
   
3. Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread)
   
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
   
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
   
6. Finish and Enjoy.

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