Directions

1. Preheat oven to 350°F. Line cookie sheets with parchment paper.

2. Blend strawberries and ¼ cup of water in a blender until pureed. Set aside.
3. Combine flour, oats, and the honest kitchen’s Instant Goat’s Milk in a large bowl.
4. Microwave peanut butter in microwave for 1 minute to soften.
5. Add peanut butter and egg to dry mixture and combine.
6. Add strawberry puree to bowl and combine. Add the remaining ¼ cup of water as needed.
7. Roll out dough onto floured surface. Roll out to ¼ inch thickness and cut using cookie cutter.
8. Place in oven and bake for 15 minutes.
9. Turn off the oven but leave the cookies inside cooling oven for 2-3 hours.
10. Take hardened cookies out of oven and let cool on cooling racks. Store in air tight container in refrigerator or freezer.