Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, thoroughly mix the unsweetened pumpkin puree, unsweetened applesauce, lightly beaten eggs, and Xylitol-free peanut butter until well combined and smooth.1 cup unsweetened pumpkin puree, 1/2 cup unsweetened applesauce, 2 large eggs, 1/4 cup unsalted, plain peanut butter
- Gradually add the whole wheat flour (or oat flour) and optional cinnamon to the wet ingredients. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.2 cups whole wheat flour, 1 teaspoon ground cinnamon
- On a lightly floured surface, roll out the dough to about 1/4 to 1/2 inch thickness. Use a dog-bone-shaped cookie cutter or simply cut the dough into small squares or rounds.
- Place the shaped treats onto the prepared baking sheet, leaving a little space between each one. Bake for 15-20 minutes, or until the edges are lightly golden and the treats are firm to the touch.
- Allow the treats to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ensure they are thoroughly cooled before serving or storing.
Notes
These treats can be stored in an airtight container in the refrigerator for up to 1 week, or in a freezer-safe bag in the freezer for up to 2-3 months. If warming a treat, microwave for just a few seconds and ensure it is not hot to the touch.
