Pumpkin & Cinnamon Cookies for Dogs: A Tail-Wagging Treat!
Storage: Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. Thaw before serving. Flour Alternatives: If your dog is sensitive to wheat, you can substitute with oat flour, brown rice flour, or coconut flour. Add-ins: Feel free to add finely grated carrots or apples, or a spoonful of natural peanut butter for additional flavor (make sure it’s xylitol-free).
Ingredients
- 1 cuppumpkin puree (ensure it’s pure pumpkin, not pumpkin pie filling)
- 1egg
- 1 1/2 cupswhole wheat flour (or oat flour for a gluten-free option)
- 1/4 cuprolled oats
- 1/2 teaspoonground cinnamon
- 1 tablespooncoconut oil, melted
Instructions
- Preheat theOven: Preheat yourovento 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, egg, and melted coconut oil. Stir well until smooth.
- Combine Dry Ingredients: In a separate bowl,whisktogether the whole wheat flour, rolled oats, and ground cinnamon.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll Out the Dough: Lightly flour your surface and roll out the dough to about 1/4 inch thick.
- Cut Out Shapes: Use cookie cutters to cut out fun shapes.
- Bake: Place the cookies on a baking sheet lined withparchment paperand bake for 25-30 minutes or until golden brown.
- Cool Completely: Allow the cookies to cool completely before serving them to your dog.
Notes
Storage: Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. Thaw before serving.
Flour Alternatives: If your dog is sensitive to wheat, you can substitute with oat flour, brown rice flour, or coconut flour.
Add-ins: Feel free to add finely grated carrots or apples, or a spoonful of natural peanut butter for additional flavor (make sure it’s xylitol-free).
Nutrition
- Calories: 45
- Sugar: 0.3g
- Fat: 1.5g
- Carbohydrates: 7g
- Protein: 1g