Tuesday, November 25, 2014

DIY: Easy 4-Ingredient Peanut Butter Pumpkin Gluten Free Dog cookies


Today we are sharing a quick and easy recipe to make Peanut Butter Pumpkin dog cookies that are both healthy and yummy! Don't forget your pooch this Thanksgiving! No I don't mean the scraps from the people food...since much of that is harmful to the paws (see list of toxic food). Show your pup you haven't forgotten them with all the crazy holiday festivities by whipping them up a quick and easy recipe just for them. These took less than 20 minutes to make and we already had most of the ingredients lying around.

 
Easy 4-Ingredient Peanut Butter Pumpkin Gluten Free Dog Cookies

1 3/4 cup Whole Grain Brown Rice flour
1/2 cup Natural Peanut Butter (try to find low sodium/low sugar)
1 cup 100% Pure Pumpkin Puree, canned (not the pie filling)
1/2 teaspoon powdered cinnamon

Directions: Preheat Oven to 350 degrees Fahrenheit and prepare a cookie sheet by lining it with parchment paper.

In a big bowl, stir together the pumpkin, peanut butter, and cinnamon until mixed. Add the Brown Rice flour slowly while stirring until you reach a dough consistency that is no longer sticky.

Create a round ball of dough with your hands and roll out between parchment paper until it is about 1/4" thick. Use dog themed or fall themed cookie cutters to cut out the dough and place unbaked cookie on parchment paper on cookie sheet.

Bake at 350 degrees for 10 minutes. Let cool completely before serving. Extra dough can be refrigerated (leftovers, yum!), and cookies can be frozen to last longer. 

Recipe yield depends on size of cookie cutters. I was able to make 50+ small bones.

Bon Appetite!



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