Homemade Dog Biscuits (Pumpkin & Peanut Butter)

• portions: 50 servings
• temps actif: 20 minutes
• temps total: 50 minutes

Ingrédients

2 cups (16oz/450g) pumpkin puree (do not use pumpkin pie filling)

2 eggs

3 tablespoons all natural peanut butter (unsalted)

1/2 cup (1½oz/43g) rolled oats

3 cups (15oz/426g) whole wheat flour

Instructions

Preheat oven to 350oF (180oC).

In a large bowl, whisk together all of the ingredients until combined and a dough forms.

The dough may be a little sticky, so dust your hands and rolling pin with flour. Pour dough onto a floured surface and roll out to 1/2 inch thick. Cut out using a cutter.

Bake for 25 to 30 minutes until golden brown.

Place on cooling racks and let cool thoroughly. They will harden as they cool.

Put them in an air tight container and store for 6 weeks. Also you can keep them in the freezer for 3 months.