Ingredients
Scale
- 1 cup cooked pumpkin puree
- 1/2 cup finely grated carrot
- 2 cups whole wheat flour
- 1/4 cup rolled oats
- 1/4 cup unsweetened applesauce
- 1 large egg
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon baking powder (optional for lighter texture)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine wet ingredients: In a large bowl, mix the pumpkin puree, grated carrot, applesauce, egg, and coconut oil until smooth.
- Mix dry ingredients: In a separate bowl, whisk the whole wheat flour, rolled oats, and baking powder.
- Form the dough: Gradually add dry ingredients to the wet mixture. Stir until a firm dough forms. Add a little extra flour if the dough is sticky.
- Roll out the dough: Lightly flour the surface and roll the dough to 1/4-inch thickness. Adjust thickness based on desired cookie texture.
- Cut shapes: Use cookie cutters or a knife to shape the dough into biscuits.
- Arrange on baking sheet: Place cookies with space between them to allow slight expansion.
- Bake: Bake for 20–25 minutes until light golden. Monitor closely as ovens vary.
- Cool completely: Transfer cookies to a wire rack to cool fully, achieving the desired crunchiness.
- Store: Keep in an airtight container at room temperature for up to a week, or freeze for longer storage.
Notes
Optional seeds like flax or chia can be added for extra nutrition.
Customize size and thickness according to your dog’s preference.
Ensure all ingredients are dog-safe and free from additives.
- Prep Time: 15
- Cook Time: 25