Ingredients

• 1 cup grated carrot
• 0.75 cups natural peanut butter , chunky
• 0.5 cups unsweetened applesauce
• 0.5 cups pumpkin puree
• 0.25 cups water
• 2 eggs
• 2.5 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 4 tablespoons whole wheat flour , or as needed

Instructions

1. 1 Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
3. 3 Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
4. 4 Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
5. 5 Repeat baking and cooling remaining dough.

Nutrition per serving