Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, unsweetened applesauce, and xylitol-free peanut butter until well combined.0.5 cup Unsweetened Applesauce, 2 Tablespoons Peanut Butter
- Stir in the grated carrots until evenly distributed throughout the wet mixture.1 cup Grated Carrots
- Gradually add the whole wheat flour (or oat flour) to the bowl, mixing until a stiff dough forms. If the dough seems too dry, add water, one tablespoon at a time, until it’s workable but not sticky.1.5 cups Whole Wheat Flour, 0.25 cup Water
- On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use your favorite dog-bone shaped cookie cutters to cut out the cookies.
- Place the cut cookies onto the prepared baking sheet, leaving a little space between them. Bake for 20-25 minutes, or until the edges are golden brown and the cookies are firm to the touch. They should be crunchy when cooled.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Ensure they are thoroughly cooled before serving.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days or freeze for up to 2-3 months. Serve at room temperature.
