Cinnamon-clove pumpkin biscuits

Cinnamon-clove pumpkin biscuits

Thanksgiving is a month away. While our gatherings may be smaller this year, our four-legged family members will definitely have a seat at the table. So try our cinnamon-clove pumpkin vegan dog biscuit recipe from our For the Love of Dog Biscuits cookbook. Your canines will be thankful! Check out the recipe below and then visit our store to purchase your copy of our cookbook today.

 

 

Makes approx. 15 3-inch dog biscuits

Ingredients

1 Tbsp. Golden Flaxseed Meal
2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 tsp. baking powder
1/2 tsp. ground cloves
1 cup pumpkin puree (canned)
2 Tbsp. all natural creamy peanut butter

Directions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.

In a small bowl, combine flaxseed meal with 3 tablespoons water. Stir the mixture and let sit for 5 minutes.

Blend together flour, baking powder, cloves and cinnamon in a large bowl. Add flaxseed mixture, pumpkin and peanut butter. Mix well and knead until dough comes to a ball that’s not too sticky.

Turn dough out onto a lightly floured surface and roll out into a 12 x 4 inch rectangle about 1/2″ thick. Cut out cookies using a dog-bone shaped cutter. Place on the prepared baking sheet about one inch apart, baking at 350 degrees about 40 minutes. Turn cookies over halfway through baking.

Cool the cookies on a rack before serving. Store in airtight container for a couple of days at room temperature or in refrigerator or freezer. That frozen cookies before serving.