• 4 eggs
  • 1 cup pure pumpkin puree
  • ½ cup coconut oil
  • ½ cup peanut butter
  • 1 ½ cups organic coconut flour
  • ½ tsp baking soda
  • baby carrots
  • plain, unsweetened greek yogurt


  1. Beat the eggs lightly with an electric mixer. Add the pumpkin puree, coconut oil and peanut butter and mix until well combined.
  2. Add the coconut flour and baking soda and mix until fully incorporated.
  3. Shape the dough into 2 balls, wrap in plastic wrap and chill in the freezer until firm, about 20 minutes.
  4. Roll each ball of dough out between 2 sheets of parchment paper.
  5. Cut out cookies with cookie cutters, place on a baking sheet lined with parchment paper and bake at 350F for 15 minutes. Cool completely.
  6. Place mini carrots in a bowl, a dollop of yogurt in a small cup and the cookies on a tray. Set it out and wait for puppy Santa and reindeer to come!