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Pumpkin Peanut Butter Treats

Jamison

Ingredients
  

  • 1 1/2 tbsp Flaxseed meal
  • 6 tbsp Water
  • 15 oz Canned Pumpkin pure pumpkin, not pie filling
  • 1/2 cup Peanut Butter no additives, only peanuts
  • 2 tbsp Turmeric
  • 2 cups Garbanzo (Chickpea) Flour
  • 1 1/2 cups Old Fashion OatsĀ  ground in blender
  • Olive Oil Spray optional

Instructions
 

  • In a small bowl, mix together flaxseed meal and water. Set aside for 3-5 minutes.
  • In a large mixing bowl, whisk together canned pumpkin and peanut butter until combined. Add your flaxseed mixture and whisk. Next add the garbanzo flour, turmeric and ground oatmeal. Slowly combine all the ingredients. Batter will be very thick and you may need to mix with a spatula.
  • To make cut out cookies, see blog for instructions. To make drop cookies, preheat oven to 350F. Scoop out dough with a teaspoon for small dogs and a Tablespoon for big dogs and roll into a ball.
  • Place the ball on the cookie sheet and then flatten with the palm of your hand until it is about 1/4" thick. Bake for 7-12 minutes based on the size (cookies are done when they are completely hard to the touch, but they wont change colors much).
  • Let cookies cool and then store in an airtight container for a week at room temperature or freeze for 2-3 months.