Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, thoroughly combine the cooked pumpkin puree and the whisked egg until well blended.1 cup Cooked Pumpkin Puree, 1 Egg
- Add the grated carrots, whole wheat flour, and rolled oats to the pumpkin and egg mixture. Stir until just combined, forming a thick dough. If the dough seems too dry, add the tablespoon of water, a little at a time, until it reaches a workable consistency.1/2 cup Grated Carrots, 1/2 cup Whole Wheat Flour, 1/4 cup Rolled Oats, 1 tablespoon Water
- Drop rounded spoonfuls of dough onto the prepared baking sheet, about 1 inch apart. You can gently flatten them with the back of your spoon if you prefer thinner cookies.
- Bake for 15-20 minutes, or until the edges are lightly golden brown and the cookies are firm to the touch. The cookies will be slightly soft in the center.
- Remove the baking sheet from the oven and let the cookies cool completely on the sheet before transferring them to a wire rack to finish cooling.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
Feed 1-4 cookies per day depending on dog size.
