• 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.