1/2 cup Natural Peanut butter
1 cup 100% Pure Pumpkin Puree, canned
1 3/4 cups whole wheat flour
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
3. Roll the dough out between two sheet of parchment paper to 1/4" thick. Use a cookie cutter to cut out the dough. Then place on the prepared pan.
4. Bake at 350 degrees Fahrenheit for 8 to 10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 months.
Kevin & Amanda
Saturday, October 10, 2015
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