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<\/wink,><\/p>\nPumpkin & Zucchini Cookies<\/h3>\n
Ingredients
\n\u2022\t1 cup pumpkin puree
\n\u2022\t\u00bc cup peanut butter
\n\u2022\t2 large eggs
\n\u2022\t\u00bd cup oats
\n\u2022\t3 cups whole wheat flour, or more, as needed
\n\u2022\t1 carrot, peeled and shredded
\n\u2022\t1 zucchini, shredded
\n\u2022\t1 cup baby spinach, chopped
\nDirections
\n\u2022\tPreheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
\n\u2022\tIn electric mixer, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
\n\u2022\tGradually add oats and 2 \u00bd cups flour at low speed, beating just until incorporated.
\n\u2022\tAdd an additional \u00bc cup flour at a time just until the dough is no longer sticky.
\n\u2022\tAdd carrot, zucchini and spinach, beating just until incorporated.
\n\u2022\tWorking on a lightly floured surface, knead the dough 3-4 times until it comes together.
\n\u2022\tUsing a rolling pin, roll the dough to 1\/4-inch thickness.
\n\u2022\tUse cookie cutters, if desired.
\n\u2022\tPlace into oven and bake until the edges are golden brown, about 20-25 minutes.
\n\u2022\tLet cool completely.
\n<\/p>\n
Sweet Potato Chews<\/h3>\n
Ingredients
\n\u2022\tSweet potatoes or yams, sliced lengthwise, 1\/4-1\/3 inch thick
\nDirections
\n\u2022\tPreheat oven to 250 degrees F.
\n\u2022\tWash and dry your sweet potatoes.
\n\u2022\tThinly slice your potatoes length-wise. 1\/4- 1\/3 inch wide max.
\n\u2022\tPlace them on a baking sheet lined with parchment paper.
\n\u2022\tBake 3 hours, turning them over halfway through. (They should be pretty chewy and dry).
\n\u2022\tStore them in the fridge or freezer.
\n<\/p>\n
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