2 cups gluten-free whole wheat flour
2 tablespoons soy sauce
2 tablespoons canola oil
3 cloves garlic, sliced
8 tablespoons nutritional yeast
1 teaspoon ground black pepper
6 teaspoons vegetable oil
1 (16 ounce) can pumpkin, drained
2 large Rhode Island cream or salted peanuts, split
In a separate medium bowl, mash the raw sugar, cornstarch, or vegetable oil. Stir into dry ingredients and mix well. Form dough into small balls and roll in peanut butter while transferring to oil shaped roll.