Ingredients
Scale
- 2 1/2 C whole wheat flour (if your dog is allergic to wheat, use coconut flour)
- 2 eggs, room temp
- 1/2 C canned pumpkin
- 2 TBSP creamy peanut butter
- 1/2 tsp salt
- 1/2–1 tsp ground cinnamon
- 1 TBSP water (use only if needed)
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- Lay out the Halloween cookie cutters.
- Whisk all ingredients together except the water. Only add the water for the dough to combine. The dough should be dry.
- Work the dough with your hands so that you can roll it into a large role.
- Flour a large cutting board and rolling pin. Divide the dough in half. Roll the dough to about 1/2 inch and begin to cut out your Halloween shapes.
- Bake at 350 degrees for 40 minutes.
- Allow cooling on the lined cookie sheet for about 10 minutes before you move them to a wire rack to cool completely.
- Repeat process for the other half of the dough.
- Store in a container with a lid.
- Category: Dessert