Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a small bowl, whip eggs lightly. Set aside.
- In a large bowl, mix rice flour, oatmeal flour, and Golden Milk Mix. Add in cranberries and stir together.
- Stir in eggs, followed by pumpkin puree and peanut butter. Combine all ingredients until a moist dough is formed.
- Roll out onto floured surface to ½ to ¼ inch thickness. Cut using cookie cutters and place on cookie sheets.
- Place in oven and bake for 20 minutes.
- Remove from oven and let cool on racks for 1 hour.
- Store in fridge or freezer in airtight container.
Recipe Note
If dough is too moist, add rice flour to dough as needed.
