Maddie’s Dog Biscuits with Peanut Butter and Pumpkin

A few weeks ago, we had a birthday in the family… A doggy birthday! My furry nephew (an adorable chocolate lab named Chester) turned one year old.

Of course, Maddie and I had to whip up something for the birthday boy. She is becoming a great helper in the kitchen, so I put her to work. She helped to mix up the dough, rolled out treats, and helped to cut out bone shapes with the cookie cutter.

She also was in charge of quality control and fed a few treats to Yellowdog to make sure they were up to par before sending them on to her favorite furry cousin. Yellowdog approved.

Whether you have a doggy birthday coming up or you’re looking for something to make for the dogs on your Christmas list, I think you’ll find that these dog biscuits fit the bill.

Maddie’s Dog Biscuits with Peanut Butter and Pumpkin

My dog biscuit recipe has evolved over the years. This version uses rolled oats and rice flour to get rid of the wheat and gluten, which has been a problem for a few of the sensitive doggy tummies in our family. I’ve also started making them with coconut oil and cinnamon, making them healthy treats for our favorite pups!

Of course, just like people, not all dogs can eat the same things. I’ve done my best to make sure these are safe for your favorite furry friends, but please take the time to double check the ingredients before feeding them to your doggy.

• 3 cups rolled oats
• 1 cup brown rice flour (plus additional for dusting)
• 1 teaspoon ground cinnamon
• ¼ cup natural peanut butter
• ¼ cup coconut oil, melted and cooled slightly
• 3 eggs
• 1 cup pumpkin puree

Preheat the oven to 350F.  Line a baking sheet with a silicone mat or parchment and set aside.

Combine the oats, rice flour, and cinnamon in your food processor. Pulse a few times to combine.

In a separate bowl, whisk together the peanut butter and melted coconut oil.  Add the mixture to the food processor along with the eggs and pumpkin puree. Pulse the mixture until a dough forms and the ingredients are well blended.

Transfer the dough to a surface lightly dusted with rice flour.  Roll or pat the dough out to your desired thickness. (Ours were rolled out to approximately ¼ to ½-inch.) Use a cookie cutter to cut shapes out and transfer them to the prepared baking sheet.

Bake the cookies for about 35 – 40 minutes, until golden and firm to the touch. Let the biscuits cool completely before storing them in an airtight container.  They will keep at room temperature for about a week or so. In the fridge, they will keep for a bit longer.