whole wheat flour
organic peanut butter
- note to make wheat free use garbanzo flour instead of whole wheat.
- Mix all ingredients well to make a thick dough, knead a few times. Roll out onto a floured surfaced to about 1/4-1/2 inch thickness and use cookie cutters to make shapes.
- Place on lightly greased cookie sheet and bake at 350 degrees fahrenheit for 20 minutes. Let sit in oven to cool, this will make them crunchy, let cool out of oven makes them a little softer.
- I recommend storing them in the fridge during the hot months and then in a container in the cupboard during the cooler months. Lasts up to 3 weeks.