Homemade Dog Cookies
Be aware of any allergies your dog may have before feeding, it can't hurt to check with a vet first!
- 1/2 cup canned pumpkin
- 1/2 cup creamy natural peanut butter MAKE SURE IT DOES NOT CONTAIN XYLITOL (I haven't seen a natural peanut butter that does but always check!), WHICH IS POISONOUS TO DOGS AND WOULD BE LISTED IN THE INGREDIENTS
- 2 eggs
- 1 1/2 cup whole wheat flour
- 1 cup oats
- 1/2 cup natural peanut butter
- 2 1/2 tsp whole wheat flour
- 1 Tbsp water
Preheat oven to 350F and line a cookie sheet with parchment paper
In KitchenAid or with electric mixer, beat together pumpkin, peanut butter, and eggs until combined.
Gradually add in whole wheat flour, and then oats.
Transfer dough to well-floured countertop or surface and dust with additional flour.
Knead gently/as needed until it forms a cohesive ball.
Use a rolling pin to roll dough out to 1/4" thickness (if dough seems too sticky to roll, dust with more flour) and use a cookie cutter to cut into shapes (be sure to collect the scraps between the shapes and form them into a ball and re-roll out to cut into more cookies).
Use a spatula to transfer cookies to baking sheet and bake on 350F for 20-24 minutes.
Allow cookies to cool completely before serving or frosting.
In microwave, warm 1/2 cup peanut butter for 15 seconds (until it can be easily stirred).
Add water and stir well.
Add flour and stir.
While the "icing" is still warm, spread over cooled cookies. Re-heat for another 10 seconds if it becomes too difficult to spread.
The frosting will harden a bit as allowed to sit, but can be served to your dog at any time.