Ingredients:
- One bag Harrison’s Omega bread mix
- One scant cup/ one half 14-oz can organic pumpkin (not pumpkin pie filing)
- One scant cup/one half 14-oz can coconut milk (NOT cream of coconut)
- 1/2 cup organic Peanut butter
- 1/2 cup organic Peanut flour
- One tablespoon organic peanut oil
- Optional: one half cup very finely chopped organic peanuts
Directions:
-
- Beat together the pumpkin and coconut milk until well blended, then add the peanut butter, peanut flour (powdered peanuts), and the peanut oil.
- Add the bread mix and chopped peanuts, if using, and mix until a very stiff dough is formed. If dough doesn’t come together, add a bit more oil, a teaspoon at a time.
- Roll the dough into large marble sized balls for larger birds, smaller marbles for smaller birds, place on greased or parchment paper covered cookie sheet: flatten to about 1/4″ thick and criss-cross with a fork to create the traditional hallmark of peanut butter cookies.
- Bake at 350 for 20 minutes: very small cookies will take a little less time, larger ones, a few minutes more. Whatever the size of the cookies, keep the thickness to 1/4″.
- Makes 60-90 cookies depending on size.
Recipe Credit: Judith A.