Preheat oven to 350* F. In a small bowl, whisk together the whole wheat flour, baking powder, and cinnamon. Set aside.

In a medium bowl, stir together the peanut butter and apple sauce. Add the flour mixture one cup at a time until it forms a stiff dough. Add more flour as necessary – you want it to be stiff enough to roll and shape. Alternatively, if the dough is too stiff, add water 1 Tablespoon at a time until it is workable.

On a floured surface, roll the dough to 1/8-1/4” thickness. Cut out cookies using a cookie cutter, or cut into squares. Re-roll the dough as necessary, cutting out cookies until it’s all used up.

Place cookies on cookie sheets lined with parchment paper. Bake for 20-25 minutes, or until they are lightly brown and starting to get crunchy (they will also firm up as they cool). Cool the cookies on a wire rack, and store them in an airtight container for up to a week. You can also freeze them!