Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, thoroughly combine the 100% pure pumpkin puree, Xylitol-free natural peanut butter, and eggs. Whisk until smooth and well incorporated.1/2 cup 100% Pure Pumpkin Puree, 1/2 cup Natural Peanut Butter
- Slowly add the whole wheat flour (or oat flour) to the wet ingredients, mixing until a stiff dough forms. You may need to add a tablespoon of water at a time if the dough is too dry.1 1/2 cups Whole Wheat Flour, 1/4 cup Water
- Turn the dough out onto a lightly floured surface and knead gently for a minute. Roll the dough to about ¼-inch thickness. Use your favorite dog-shaped cookie cutters or a knife to cut out individual biscuits.
- Carefully arrange the cut biscuits on the prepared baking sheet, leaving a little space between each one. Bake for 20-25 minutes, or until the edges are golden brown and the biscuits are firm to the touch.
- Remove the baking sheet from the oven and let the biscuits cool completely on a wire rack. This ensures they become nice and crispy.
Notes
Store in an airtight container at room temperature for up to 7 days, refrigerate for up to 2 weeks, or freeze for up to 2-3 months. Do not reheat.
