Ingredients
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1 tsp cinnamon
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1 tbsp flax seeds
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1/2 cup gluten-free oats
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1 cup peaches
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peanut butter
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1/2 cup pumpkin puree
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1 cup rice flour
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1 tbsp The Honest Kitchen's Perfect Form
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1/8 cup water
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1 cup buckwheat flour
Directions
Preheat oven to 350?F. Line cookie sheets with parchment paper.
- Peel fuzzy skin off peach, remove pit and cut into cubes.
- Add peach, pumpkin, peanut butter, and water into a blender. Blend until mixture is smooth.
In a large bowl, add flours, oats, cinnamon, flaxseed, and the honest kitchen's Perfect Form, and combine.
- Add blender contents to dry ingredients in large bowl and mix well.
- Using a tablespoon, scoop out dough and roll into small balls. Place on cookie sheets and flatten with a fork.
- Place in oven and bake for 30 minutes.
- Remove from oven and let cool on racks for 3-4 hours.
- Store in airtight containers and keep in refrigerator or freezer.
Recipe Note
Because the dough is sticky, keep your hands wet when you’re rolling the small balls for the treats.
