Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the pure pumpkin puree, unsweetened applesauce, xylitol-free peanut butter, and the egg until well combined and smooth.1/2 cup Pure Pumpkin Puree (unsweetened, plain), 1/4 cup Unsweetened Applesauce, 2 tablespoons Peanut Butter (xylitol-free and unsalted), 1 large Egg
- In a separate large bowl, combine the rolled oats and whole wheat flour.1 cup Rolled Oats, 1 cup Whole Wheat Flour
- Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. It should be firm enough to handle.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Gently flatten each ball with the palm of your hand or the bottom of a glass. You can also roll out the dough to about 1/4 inch thickness and use cookie cutters if desired.
- Bake for 15-20 minutes, or until the edges are golden brown and the cookies are firm to the touch.
Notes
Store cooled cookies in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 2-3 months.
