Ingredients
Method
Preparation
- Preheat oven to 350°F (176°C) and line a baking sheet with parchment.
- In a medium bowl, stir together peanut butter and pumpkin until smooth.
- Add oat flour and mix with a wooden spoon. Knead with hands until it forms a soft dough.
- Dust your work surface with oat flour and roll the dough to 1/4–1/2 inch thickness.
- Cut with a 1-inch cookie cutter and place treats 1 inch apart on the baking sheet, re-rolling scraps as needed.
Baking
- Bake on the center rack for 30–35 minutes until the treats are dry to the touch.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely before serving.
Notes
Store in an airtight container at room temperature for up to 1 week. Freeze in a zip-top bag for up to 1 month. Always discard treats that develop an off smell or visible mold. Measure flour by spooning into the cup and leveling to avoid drying the dough.