If you are in need of a grain-free version of this, take out the instant oats and switch out the whole wheat flour for chickpea flour, coconut flour or arrowroot flour! You may need to add extra eggs or water to help bind the batter. Instead of two cups of whole wheat flour, use 1 1/2 cups of your grain-free choice!
- 2 cups of whole wheat flour
- 1 cup of instant oats
- 1 cup of pure pumpkin puree
- 2 eggs
- 1 cup of smooth or crunchy peanut butter
- Preheat your oven to 350 degrees.
- In a large bowl combine the flour and oats.
- Add in the pumpkin puree, eggs and peanut butter then combine all the ingredients.
- Place the batter in your size and shape of preference on a cookie sheet on parchment paper (or a non-stick pan).
- Bake in oven for 20 minutes.
Angel
K9 Instinct
www.k9instinct.com