Show of hands, who has a furry little four legged friend running your household?? We were lucky enough to welcome a small little schnauzer at the beginning of the year and he has easily become everyone’s favorite family member. He keeps me company while my little guy is at school and follows my son around like his little shadow whenever he is at home. If you follow me on Instagram you’ve probably seen him make a few appearances.
One thing we learned about the breed is that they are at a higher risk when it comes to diabetes and other not-so-great issues which has us super careful about what goes into his little belly. This recipe is perfect because it combines a few super healthy ingredients and gives them a homemade treat that doesn’t have me worried about the long term results.
Instead of the typical wheat flour I decided to use an oat version. Oats are good for their digestive system and full of soluble fiber. All you have to do is add the amount you need in a Blendtec or food processor and pulse until ground. Awesome, right? This is actually a great alternative for dogs that have a wheat allergy.The other great ingredient int his recipe is the pumpkin. Pumpkin has a lot of the same dietary benefits as oatmeal but ads a great scent and taste to the treat.
I decided that small round cookies were going to work the best for my small breed dog, but you could make these any size or shape you like. A pumpkin shape or bone would be fun. I used the back of a teaspoon to create cute little paw prints right on each cookie before putting them into the oven for a cute extra special touch.
Harvey has been loving these tiny cookies. I’m pretty sure it took everything he had to not jump up and snag this out of my hand. So what do you think? Are you going to whip these up for your pup?
- 1 cup pumpkin
- 2 eggs
- 3 tablespoons peanut butter
- 2-1/2- 4 cups Oat flour or wheat flour
- 1/2 teaspoon cinnamon (optional)
- Whisk together your pumpkin, eggs, and peanut butter. Fold in 2 1/2 cups flour and the cinnamon. Add additional flour until the dough is no longer sticky to the touch.
- Roll your dough to 1/4 to 1/2 inch thickness. Cut with your desired cookie cutter. Bake 350 degrees for 15 minutes or until crisp.
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