This is the last pumpkin post, I swear. We’re finally rid of it. Fortunately, there is one member of our family who will never tire of pumpkin, and that is The Short and Spoiled One.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, whisk together 4 cups brown rice flour with 2 tablespoons ground flax meal (optional) and 1 teaspoon cinnamon. It occurs to me after the fact that you could also use a mixture of brown rice flour and quinoa flour, seeing as quinoa is the new superfood for dogs these days. Very trendy of you.
In another bowl, whisk together 2 large eggs with 1 3/4 cups (or 1 14 oz can) of pure pumpkin purée (not the pie filling) and 1/4 cup peanut butter (all natural, with no added salt or sugar, please).
Add the wet ingredients to the dry and stir until a shaggy dough forms — you may need to use your hands.
Sprinkle with more flour and stir that in if it’s still tacky.
Take the dough and form it into a small ball with your palms. Flatten it into a patty and place it on the baking sheet. Angle your thumb sideways on one side of the cookie and press it into the dough. Use the point of one of your fingers to make four indentations along the curve of your thumbprint. So it looks like a wee paw print. Cute, eh?
Bake for about 25 minutes, depending on the thickness of your cookie. A finished cookie is crisp and dried out.
Allow them to cool completely on a rack and store them in the fridge to keep them fresh for a couple weeks. At room temperature in an airtight container they’ll keep for about a week.
Gren obviously enjoyed testing them. Here he is waiting for my okay.
Scarfing down the first piece.
Discovering the second.
Are there no more?
Gren was nice enough to share with some of my coworkers’ dogs, and this was the review: