Makes about 32 cookies
1 cups gluten free flour blend
¼ cup ground flaxseed
½ cup pumpkin puree (or baked sweet potato)
1 egg, beaten
¼ cup chicken bone broth
½ teaspoon ground cinnamon
Do ahead: Preheat oven to 350℉. Line a baking sheet with foil.
In a large bowl whisk together flour, and flaxseed. In a second bowl whisk together pumpkin, egg, broth, and cinnamon. Add pumpkin mixture to flour mixture and stir into a thick paste. Using a #100 portion scoop (or teaspoon) place 32 nickel sized balls onto the prepared baking sheet. Press an indent into the top of cookies with a spoon. Place in the oven and bake for 20 minutes; flip cookies over and bake for an additional 15 minutes. Turn the oven and allow the cookies to cool in the oven for up to 45 minutes. Store refrigerated tightly covered for up to 2 weeks. Woof!