Ingredients :
- 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
Method :
- 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
- 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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