Vickys Autumn Harvest Cookies

• 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

1. Preheat the oven to gas 4 / 180C / 350F 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.
8. 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

coconut oil, golden syrup, oats, oats, pumpkin seeds, cranberries, ground flaxseed, pumpkin spice mixed spice, pumpkin puree, apple puree applesauce

Taken from cookpad.com/us/recipes/352410-vickys-autumn-harvest-cookies (may not work)