- 2 cups whole wheat flour, plus more for dusting
- 1/2 cup old fashioned oats
- 1 tablespoon baking powder
- 1 cup low sodium chicken broth
- 1 cup creamy peanut butter
- 1/4 cup grated Parmesan
Place an oven rack in the center of the oven and preheat to 375 degrees F. Place Flexipan Petit Four tray on perforated baking sheet and set aside. Another tray or a Silpat can be used as well.
In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball.
On a lightly floured work surface, knead the dough for 30 seconds until smooth. Using a small scoop, spoon dough into tray, roll into small balls with your hands or roll out the dough on Roul'pat and cut into shapes. Sprinkle with the Parmesan.
Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.