Make Homemade Peanut Butter and Pumpkin Dog Cookies with this Wheat-Free Recipe

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Homemade Peanut Butter and Pumpkin Dog Cookies (Wheat-Free)

I’m always on the lookout for new ideas for inexpensive homemade gifts and found this yummy recipe using some of Daisy’s favorite ingredients:  Pumpkin and Peanut Butter! It’s a really easy one to follow and uses only a few simple ingredients. You can cut the cookies into any shape you and your pup want, and package them up in little bundles as stocking stuffers for all your anipals! Best of all, they are completely free from wheat, corn or soy which means they are safe to give to even the most sensitive pooches in your pack*!

Make these now to have some for your pup to enjoy on Thanksgiving Day, and freeze the rest to get a head start on your holiday to-do list!


3 cups brown rice flour
1 teaspoon ground cinnamon
1/4 cup peanut butter
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)


Heat oven to 350°F. In large bowl stir all ingredients until soft dough forms.
Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.

Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer. Makes 36 puppy treats.

Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores) and 1 teaspoon vegetable oil in microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats.

*Check with your vet to make sure that these puppy treats fit into your dog’s diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.

Nutritional Information and original recipe here.

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