Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour and baking powder until well combined.2 cups Whole Wheat Flour, 1 teaspoon Baking Powder
- In a separate bowl, thoroughly mix the unsweetened peanut butter, water, mashed cooked carrots, and unsweetened applesauce until smooth and creamy.1 cup Unsweetened Peanut Butter, 1/2 cup Water, 1/4 cup chopped Carrots (cooked and mashed), 1/4 cup unsweetened Applesauce
- Gradually add the wet mixture to the dry ingredients, stirring until a stiff dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water.
- Turn the dough out onto a lightly floured surface. Roll it out to about 1/2 inch thickness.
- Use dog-shaped cookie cutters or a knife to cut out individual cookies.
- Place the cookies onto the prepared baking sheet, leaving a little space between each one. Bake for 20-25 minutes, or until the edges are lightly golden brown and the cookies are firm to the touch.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial to ensure they firm up properly.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to two weeks, or freeze for up to 2-3 months.
