Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated carrot
- 2 cups whole wheat flour
- 1/4 cup vegetable broth, low-sodium
- 1/4 cup coconut oil, melted and cooled
- 1 tablespoon flaxseed meal
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine the pumpkin puree, grated carrot, vegetable broth, melted coconut oil, and prepared flaxseed meal (mix flaxseed meal with 2.5 tablespoons of water first).
- Stir until everything is well blended.
- Gradually add whole wheat flour to the wet mixture while stirring continuously.
- Form a soft dough that doesn’t stick excessively to your hands but is still pliable.
- Flour your work surface lightly and roll out the dough to about 1/4-inch thickness.
- Use cookie cutters in fun shapes to cut out cookies and place them on prepared baking sheets.
- Bake the cookies in your preheated oven for 20-25 minutes or until they turn golden brown around the edges.
- Remove from the oven and let them cool on wire racks before serving.
Notes
Store cookies in an airtight container.
Warm cookies slightly before serving.
Serve with a side of peanut butter.
Use fresh ingredients for best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg