I love to share my love of food with my daughter. Now that school is out, we have more time to play around in the kitchen. Usually, she’s off to summer camp but last week, I took the morning off to hang out. The other thing we love to do is spoil our 2 dogs Lulu and Lucy.
This is a healthy alternative to store bought cookies. It’s human friendly too (although not very tasty for human consumption according to my daughter)
The recipe is super easy, if you don’t have molasses, use honey. Substitute whatever flour you want to use. The parsley is optional. I love using pumpkin puree as a binder to keep the dog cookies moist.
2 cups gluten free flour or regular whole wheat (we used pamela’s GF baking flour. you can substitute with regular flour if your pet is not allergic to flour)
1.0 cup oats flour (I took 1 cup GF oats and vitamixed it to make our flour)
1 tablespoon fresh parsley finely minced or 1 teaspoon dried (optional- we had some in the fridge and added it for fresh breath)
1/2 teaspoon salt
1/4 cup molasses
1/4 cup peanut butter (make sure it’s pure peanuts, without sugar)
2/3 cups pumpkin puree
Preheat oven to 350
In a bowl, beat eggs, add pumpkin puree and mix until well blended.
Add peanut butter and molasses and incorporate.
Slowly add flour and salt (1/2 cup at a time so it doesn’t get lumpy)
Sprinkle parsley in last.
The dough should become stiff and sticky. On a lightly flour surface, knead dough until it forms a ball.
Roll out with a rolling pin to approx 1/4″ thickness and cut out shapes of your liking. We used a bone cookie cutter.
Bake for 20 minutes or until edges start to brown. The longer you keep it in, the crunchier it gets.
Let cool and store in airtight container. Makes about 30 cookie 2″ bone treats.