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Pumpkin Dog Biscuits

A healthy, easy-to-make dog biscuit
Prep Time10 minutes
Cook Time20 minutes
Servings: 40 biscuits

Equipment

  • Half-sheet pan
  • Parchment Paper (optional)
  • Oven. (duh)

Ingredients

  • 150 grams oat flour (see notes)
  • 106 grams pumpkin puree (~½ cup -- ¼ of a can)
  • 1 large egg
  • ½ carrot, grated fine
  • 2 tablespoons natural peanut butter (see notes) (optional)

Instructions

  • Turn oven on and set to 350℉.
  • Line a baking sheet with parchment paper or spray with cooking spray.
  • In a medium bowl, mix all ingredients together.
  • Measure into balls and place on parchment paper, flattening as you go. There's no leavening, so these won't rise and they won't spread, so you can pack 'em on there pretty tightly. I use a 1 tsp cookie scoop.
  • Bake for 15 minutes. Flip over and bake another 3-10 minutes depending on the size of the cookies you made.
  • Let cool on a wire rack completely before serving.
  • Place in an airtight container and refrigerate for up to 2 weeks.

Notes

  • If you don't have oat flour, put 150 grams of oats in a blender and run until kinda fine like flour.  Works well.
  • PEANUT BUTTER: Beware of 'sugar free' peanut butter as it may contain Xylitol or "birch sugar" -- they're the same thing and both are fatal to dogs in any amount.
  • Have also made with shredded cheese instead of peanut butter.  Also a hit.
  • Recipe can be easily doubled.
  • Sorry about the vague baking time but my neighbor used a 1 tablespoon cookie scoop and baked for 22-25 minutes.  I used a much smaller scoop (smaller dog, smaller mouth), so the baking time was less.  I guess I could've made them larger and just broken them in half when feeding.