Chicken and pumpkin cookies

• 200 g cooked, shredded chicken breast
• 200 g roasted pumpkin purée (no skin or seeds)
• 300 g wholegrain oat flour
• 1 egg
• 2 tbsp mild olive oil

1. Preheat the oven to 160°C.
2. Shred the cooked chicken into a fine paste.
3. Mix the chicken, pumpkin purée, egg and oil in a bowl until combined.
4. Add the oat flour gradually, kneading until the dough no longer sticks to your hands.
5. Roll out the dough to 0.5 cm thickness on baking paper.
6. Cut out shapes with a cookie cutter (bone-shaped or other).
7. Bake for 25-30 minutes, flipping halfway through.
8. Turn off the oven and leave the cookies inside with the door ajar for 1 more hour to finish drying.

Contains egg and oats.