Pumpkin–Peanut Butter Harvest Rounds
Ingredients
| Ingredient | Amount |
|---|---|
| Pumpkin puree (plain) | 1 cup |
| Natural peanut butter (xylitol free) | 1/2 cup |
| Egg | 1 large |
| Oat flour | 1.5 cups |
| Ground flaxseed (optional) | 1 tbsp |
Instructions
Steps
-
Preheat oven to 300 degrees and line a baking sheet with parchment. Stir pumpkin, peanut butter, and egg until smooth.
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Fold in oat flour and flaxseed to form a soft dough. Roll between parchment to 1/8 inch thick and cut into small shapes.
-
Bake 12 minutes to set. Lower oven to 200 degrees, prop the door open, and dry 60 to 120 minutes until crisp.
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Cool fully so the rounds finish firming.
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