Homemade Peanut Butter Pumpkin Dog Biscuit

• Vegan

• Produce

  • 1/2 cup 100% pure pumpkin puree, Pure

• Condiments

  • 1/2 cup Peanut butter, creamy natural

• Baking & Spices

  • 3 cups Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1 cup Water

Found on prouddogmom.com

Ingredients

• - 1/2 cup creamy natural peanut butter
• - 1/2 cup 100% pure pumpkin puree
• - 1 cup water
• - 2 tablespoons of coconut oil
• - 3 cups of whole wheat flour

Directions

• Preheat Oven to 350º Line baking sheet with parchment paper In a large bowl, add the peanut butter, pumpkin, flour, water and coconut oil. (no need to melt the coconut oil, solid is fine) Mix until all ingredients are combined. Knead the dough until it forms a big ball. Flatten the dough ball either with your fingers or with a rolling pin. Spread the dough out to approximately 1/4” in thickness. Press your cookie cutter into the dough and cut out the biscuit. Place it on the parchment lined baking sheet. Place in oven and bake for about 30 minutes. Cool on wire rack. Store in an airtight container in refrigerator up to 2 weeks OR freeze for up to 3 months.