Directions
1. Preheat oven to 325°F. Line cookie sheet with cooking parchment paper.
Add Instant Goat's Milk powder, gluten free flour, and ground flax seed into a large bowl and stir together.
Add egg and applesauce and pumpkin puree to dry mix. Stir well until combined. Add water until a firm dough is formed.
- On a floured surface, roll out dough to ½ to ¼ inch thickness. Cut out using cookie cutters and lay out on cookie sheets.
- Put trays in oven and bake for 20 minutes.
- Remove from oven and let cool on racks for an hour. Preheat oven to 350°F. Line cookie sheet with cooking parchment paper.
Recipe Note
Remember to flour your countertop with gluten free flour before you roll out the dough.
