Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
- In a large mixing bowl, combine the whole wheat flour and cinnamon. Whisk them together to ensure the ingredients are evenly distributed.2 cups Whole Wheat Flour, ½ teaspoon Cinnamon
- Add the pure pumpkin puree and xylitol-free peanut butter to the dry ingredients. Stir until a thick paste begins to form.1 cup Pure Pumpkin Puree, ½ cup Natural Peanut Butter
- Crack in the two large eggs. Mix thoroughly until all ingredients are well combined and a soft dough forms. If the dough seems too dry, add a teaspoon of water at a time. If too sticky, add a tablespoon of flour.2 Large Eggs
- Roll the dough into small, bite-sized balls, about 1 inch in diameter. You can lightly flour your hands to prevent sticking.
- Place the dough balls onto the prepared baking sheet, leaving a little space between each. You can gently flatten them with the palm of your hand or the bottom of a glass if you prefer a flatter treat.
- Bake for 15-20 minutes, or until the edges are lightly golden and the treats are slightly firm to the touch. They should remain soft in the center.
- Remove from the oven and let them cool completely on the baking sheet. This allows them to firm up further.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Freeze for up to 2-3 months.
