Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a small bowl, add Bone Broth powder and hot water. Mix well and set aside.
- In a large bowl, add flour, Pumpkin Spice Latte powder, gluten-free oats, and baking powder, and stir together.
- Add pumpkin puree and egg to dry ingredients, and mix well.
- Slowly add hot broth to all ingredients in the large bowl, and mix until dough is moist but smooth. If dough is too sticky, add more flour.
- Knead dough on a floured surface. Roll out to ¼-inch thickness and cut with cookie cutters.
- Place treats on cookie sheets and place in oven.
- Bake treats for 20-25 minutes.
- Remove treats from oven and let cool on racks for 1-2 hours.
- Store in fridge or freezer in airtight container.
Recipe Note
If you don’t have bone broth, you can substitute with water.
