Ingredients
Method
- Preheat oven to 350°.
- Place steel cut oats in blender, food processor, or coffee grinder until they are almost at a powder/flour consistency.
- Combine peanut butter, hot chicken broth, olive oil, and honey. Stir until dissolved.
- Stir in ground oatmeal and flour until well combined. (I like to use my hands to make sure everything is completely mixed.)
- Place dough on a powdered surface and roll out to a 1/4” thickness.
- Cut out shapes with egg shaped cookie cutters. (These are really cute! Includes a bunny and carrot cookie cutter, too!)
- Place on a parchment lined cookie sheet and bake for 10 minutes.
- Ice cookies if desired (instructions below), place back in oven for 2-3 minutes.
Icing Instructions:
- Mix flour and water until smooth.
- Divide “icing” into snack size sandwich bags.
- Add 1-2 drops food coloring, massage bag until thoroughly mixed.
- Squeeze all mixture to one corner of the bag.
- For creating details like lines and polka dots-Snip of a tiny corner of bag and squeeze gently as you go, drawing on your cookies.
- Or simply ice the entire top surface with a butter knife.