Vickys Autumn Harvest Cookies, GF DF EF SF NF

These are a real taste of Autumn. Ideal for a snack as they’re packed full of goodness. My kids thoroughly enjoy them. They’re ba…more

Ingredients

18 servings

60 ml melted coconut oil
60 ml golden syrup
90 grams gluten-free rolled oats
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
45 grams pumpkin seeds
35 grams dried cranberries
30 grams ground flaxseed
1 1/2 tsp pumpkin spice / mixed spice
110 grams pumpkin puree
2 tbsp apple puree / applesauce

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