Ingredients 2/3 cup Pumpkin puree 1/4 cup Peanut Butter 2 large eggs 2 1/2 cups whole wheat flour * *I found that the 2.5 cups of flour was too much and the dough difficult to roll. I adjusted it to 2 cups and that worked perfectly. If the dough is too moist, it is easier to add more flour.
Instructions 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. 3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet. 4. Place into oven and bake until the edges are golden brown, about 20-25 minutes. 5. Let cool completely.
Description Easy, healthy and have stamp of approval of our puppies
Notes What fun to make. The cookie cutters were available on Amazon. Please see the note about the quantity of flour. These have no preservatives so the down side of that is that they are perishable. I suggest freezing what you won't be using in 2 or 3 days. It makes a large batch, depending on the size you choose to make them so it makes sense to freeze some. This is a picture of a batch that I made. I love the little, tiny ones.
Source
Cooking Professionally
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