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, rolled oats, oat flour, natural peanut butter, and egg. Mix well until all ingredients are thoroughly combined.
- If the dough seems too thick, add a tablespoon of water to help it come together. If using, mix in the cinnamon for added flavor.
- Sprinkle some oat flour on a clean surface and roll out the dough to about 1/4 inch thick.
- Use cookie cutters to cut out shapes from the rolled dough. If you'd like, you can also use a knife to cut squares.
- Place the shaped cookies onto the prepared baking sheet, leaving a little space between each cookie.
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
- Once baked, remove the cookies from the oven and let them cool completely on a wire rack.
Notes
Storage & Reheating:
Store the pumpkin oat dog cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Remember, these treats are meant for occasional snacking, so always feed them in moderation and check with your veterinarian if your dog has any dietary restrictions. Variations:
- Add 1/4 cup of mashed banana for a fruity twist.
- Mix in 1/4 cup of finely chopped carrots for extra nutrients.
- Substitute oat flour with whole wheat flour for a different texture.
Store the pumpkin oat dog cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Remember, these treats are meant for occasional snacking, so always feed them in moderation and check with your veterinarian if your dog has any dietary restrictions. Variations:
- Add 1/4 cup of mashed banana for a fruity twist.
- Mix in 1/4 cup of finely chopped carrots for extra nutrients.
- Substitute oat flour with whole wheat flour for a different texture.