Pumpkin Cookie Dog TreatsApr 23 2011 by
How about a little treat for your canine family member? My dog Leo loves these cookies. I created this recipe with natural ingredients and no meat because Leo has ulcerative colitis and is on a very restricted diet. Leo is a boxer and when I adopted him he was 2 years old, weighed 49 pounds (which for his size was all skin and bones), had skin issues and bad tummy troubles. Through a series of trial and error I found the foods he could eat and got his UC under control and now he is a happy 67 pound, 6 year old boy that thinks he’s still a puppy. Leo likes these cookies as is but occasionally for a treat I add in the drippings from the lamb meatballs I make him to give them a meatier taste. You could add in 1-2 tablespoons of cooked pureed meat (babyfood works really well-just check that there are no added spices or ingredients) if your dog prefers a meatier flavor.
- 3/4 cup pumpkin puree (not pie filling)
- 1/4 cup So Easy Applesauce
- 3/4 cup oat bran
- 1/2 cup barley flour
- 1/2 cup brown rice flour
- 1 egg
- 1 tbsp flax seed oil
- Preheat oven to 325 degrees.
- In a large bowl, combine the oats, barley flour and rice flour.
- Add in the pumpkin puree, applesauce, egg and flax seed oil.
- Mix until combined.
- Line a baking sheet with parchment paper and spread the mixture evenly over the paper (it works best for me to use my hand, keeping it damp by dipping in water several times). Spread to about 1/8th inch thick.
- Score into squares with a knife or use a cookie cutter of any shape you choose. Don’t remove the shapes. This is just to score the shape to make it easier to break apart after baking.
- Bake 1 – 1 1/2 hours or until the cookie has reached the amount of crispness your dog prefers (I bake them for Leo about an hour so that the cookie is still soft rather than crispy).
- Remove from the oven, transfer the parchment to a cooling rack and cool completely.
- Break apart or cut out the squares or shapes with a knife.
For best results store treats in the fridge for up to a week or in the freezer for a couple of months and take out small portions as needed.