1 ½ cup pumpkin puree (1 can)
½ cup peanut butter
4 tbsp ground flax meal
2 ⅔ cups oat flour
1 tsp cinnamon
1 tsp citric acid (for shelf life)
1 Preheat oven to 350 F.
2 In a mixing bowle combine the dry ingredients and mix well (oat flour, flax meal, cinnamon and citric acid) into a mix bowl bowl and blend with a wooden spoon.
3 Add in the pumpkin puree and peanut butter and mix with a wooden spoon until a consistent, sticky dough forms.
4 Lightly flour a cutting board and roll out the dough (around 1/4 inch thick). Use cookie cutters to make as many pieces as you can and place them onto a parchment lined baking tray. Gather the remaining dough and repeat until you run out of dough, or freeze the extra dough for later.
5. Bake for 30-35 minutes.
6 Let them cool on a cooling rack and them store in them in an air tight container in a cool dark place for up to one month or in the refrigerator 2 months.
Recipe yields around 80 one inch round biscuits