1 cup white flour

1.5 cups whole wheat flour

1 cup pureed pumpkin, fresh or canned

2 tablespoons flaxseed meal

6 tablespoons water

4 tablespoons peanut butter (without xylitol)

1/2 teaspoon salt

1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Mix together the flaxseed meal and water in a small bowl. Set aside until it becomes viscous.
  3. In a large mixing bowl, combine all ingredients.
  4. Roll the dough out on a floured surface to 1/4" thick.
  5. Cut into small pieces or use your favorite small cookie cutter, bake on ungreased cookie sheet for 40 minutes.

NOTE: This baking method yields very dry biscuits with a long shelf-life. For more aromatic, softer biscuits, bake for less time and keep refrigerated.