Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Shred carrot and apple. Set aside in small bowl.
- In a large bowl, add flour, dry food, cinnamon, and sesame seeds. Mix well until combined.
- Add shredded carrot and apple, and egg to dry ingredients. Stir until combined. You may need to use your hands to knead the dough to ensure it is moist.
- Sprinkle buckwheat on the countertop. Roll out dough to ½ to ¼ inch thickness and cut with cookie cutters. Place on cookie sheets.
- Place sheets in oven and bake for 20-22 minutes.
- Remove from oven and let cool on racks for 2 hours.
- Store in fridge or freezer in airtight container.
Recipe Note
Spray your rolling pin with oil, so the dough won't stick to the pin.
