Ingredients

The following ingredients have 24 Servings
  • 15 ounces can pumpkin puree ((1 can) do not use pumpkin pie filling)
  • 2 eggs
  • 3 tablespoons all natural peanut butter
  • 1/2 cup oats*
  • 3 cups whole wheat flour (brown rice flour or gluten free flour)

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Add oats and flour and stir well until dough forms.
  • The dough may be a little sticky, so dust your hands and rolling pin with flour. Pour dough onto a floured surface and roll out to 1/2 inch thick. Cut out using a cookie cutter. Transfer to the prepared baking sheet. Bake for 30 to 35 minutes until golden brown.
  • Place on cooling racks and let cool thoroughly. They will harden as they cool.