I’ve had lots of people ask for my husband’s puppy cookie recipe–especially now that so many dog snacks and foods get recalled as unsafe. He makes these for the pups once a week.
Pumpkin Dog Snacks
½ cup of pumpkin puree
2 TBL Powdered milk
2 TBL Peanut butter, fresh ground or homemade preferable
2 TBL Brewer’s Yeast
2 TBL Palm (coconut) sugar, more for the nutrients than for the sweetness
1 ½ cups Rice Flour
1 cup Oat flour
2 TBL coconut oil, melted
Pre-heat oven to 350 degrees. Whisk the eggs lightly then whisk in the pumpkin, powdered milk, peanut butter, brewer’s yeast, and palm sugar. Then stir in, I like to use gloved hands for this, the rice flour, oat flour, and coconut oil. It should come together to form a nice workable dough, like… play dough. You may need to add a touch more rice flour if it’s too sticky. On a lightly floured (rice flour) surface knead the dough 5 to 10 times. Now roll the dough to a thickness of about a ¼ inch and cut into shapes, place them on a sheet pan and dock with a fork. Bake the cookies in a 350 degree oven for 20 to 25 minutes. Half way through the cooking pull the cookies out and turn each cookie over so they will brown evenly.
Depending on how thick I roll the dough I can usually get between 55 and 65 two inch cookies.
Note: The flour combination can be switched up. I have used buckwheat, millet, and almond flours. Just so long as you can get a workable dough.
*Yes, he really does use homemade peanut butter.