Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the pumpkin puree, natural peanut butter, and egg. Mix until fully blended.
- Gradually add the rolled oats and whole wheat flour to the mixture, stirring well to combine. If the dough seems too dry, add a little water, one tablespoon at a time, until the dough holds together.
- If using a rolling pin, lightly flour your work surface and roll out the dough to about 1/4 inch thick. Use cookie cutters to create shapes, or form small balls by hand and flatten them slightly.
- Place the cookies on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 20-25 minutes or until the cookies are golden brown.
- Once baked, remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage & Reheating:
Store the cookies in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. These treats are meant to be occasional snacks, so remember to introduce them gradually to your dog’s diet. Always consult your veterinarian if your dog has any health concerns. Variations:
- Add 1/4 cup of mashed banana for a different flavor.
- Incorporate 1/4 cup of finely grated carrot for extra nutrition.
- Substitute the whole wheat flour with oat flour for a gluten-free option.
Store the cookies in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. These treats are meant to be occasional snacks, so remember to introduce them gradually to your dog’s diet. Always consult your veterinarian if your dog has any health concerns. Variations:
- Add 1/4 cup of mashed banana for a different flavor.
- Incorporate 1/4 cup of finely grated carrot for extra nutrition.
- Substitute the whole wheat flour with oat flour for a gluten-free option.