Ingredients:

  • 1 cup pumpkin puree
  • 1/4 cup peanut butter
  • 2 large eggs
  • 1/2 cup old fashioned oats
  • 3 cups whole wheat flour, or more, as needed
  • 1 carrot, peeled and shredded
  • 1 zucchini, shredded
  • 1 cup baby spinach, chopped

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
  3. Gradually add old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until incorporated.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  5. Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
  6. Let cool completely.

Notes:

*Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.