Pumpkin PeanutButter Dog Biscuits

The pups needed a little Thanksgiving love too! I don’t know what it is about pumpkin puree, but it’s always hanging around in my refrigerator. Max and Belle were pretty excited to have these Pumpkin PeanutButter Dog Biscuits on the menu for a couple weeks. They’ll eat almost anything, but like their mom, PeanutButter is soulmate material. It’s amazing how powerful a GOOD dog treat can be. When I’m on my way out the door in the mornings, I grab a biscuit from the jar to split between the two pups. This has somehow become Max’s cue to promptly get into his crate and await my arrival. I can’t help but smile when I turn the corner into the living room, and he’s all cozied up in his blanket nest eagerly awaiting his treat. What a nut. Well…that about wraps up the very veggie Thanksgiving @thecrimsonsink this year.

Pumpkin PeanutButter Dog Biscuits
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

A simple treat for our beloved pups. The combo of pumpkin & peanut butter seems to be a favourite in my house. This simple biscuit will earn you some serious brownie points! 

Course: pup treat, dog biscuit
Cuisine: *plant based + gluten free
Keyword: dog, treat, biscuit
Servings: 9 4inch bones
Author: thecrimsonsink
Ingredients
  • 3 cups organic oat flour (plus 1/3cup for dusting the counter) *ground organic rolled oats
  • 1 cup pure pumpkin puree
  • 1/3 cup natural peanut butter
  • 2 flax eggs (2tbsp flax meal + 6tbsp water; allow to sit for 15mins, then stir well)
Instructions
  1. In a bowl, add the pumpkin puree, peanut butter, and flax eggs. Stir well until combined. 


    In a separate large bowl, add the oat flour. Make a well in the flour and pour in the pumpkin mixture. Fold until there are few to no oat flour lumps.

  2. Preheat the oven to 350*F. Line a baking sheet with parchment paper.


  3. Lightly dust the counter with oat flour. Pour out the dough onto the floured surface and form it into a ball. Dust a rolling pin and then roll out the dough to just less than 1/2cm thickness, or desired thickness.


  4. Use a cookie cutter to cut out shapes throughout the dough - I used a 4inch bone shaped cookie cutter. Use a metal spatula to transfer the cookies to the prepared baking sheet. Repeat until all the dough is used up. Give each cookie a little room on the baking sheet.


  5. Place the baking sheet into the oven and bake for about 35-40mins, or until the cookies feel firm to touch. *Smaller cookies will be a shorter baking time. Remove from the oven and allow to cool. 


    Store in an airtight container or bag. Good for up to 1week - 2weeks if refrigerated.

Recipe Notes

~ I used gluten free organic rolled oats.

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