“Ace” gives his paw stamp of approval on these doggie biscuits!!
We don’t have a dog (but we do have 2 of the sweetest guinea pigs!!) so I always like to test my dog treat recipes on a neighbor pup. This time Ace, a sweet chihuahua mix rescue, was the lucky tester! He promptly took the biscuit, ran and hid with it, which I think is a good sign – I managed to get one slightly blurry photo as I assured him I wasn’t trying to take the biscuit from him! Thanks for your help Ace! Woof, Woof!
(Recipe adapted from my sister-in-law, Laura’s, Doggie Doughnut Recipe)
Peanut Butter and Pumpkin Doggie Biscuits
- 1 1/4 cup whole wheat flour *plus additional for rolling out biscuits
- 1/2 cup oat flour *
- 1/2 cup rice flour *
- 1/4 cup brewer's yeast (found with protein powders in grocery)
- 1/2 teaspoon baking powder
- 2/3 cup chicken broth
- 1 large egg
- 3 tablespoons rolled oats
- 1/4 cup peanut butter
- 2 tablespoons pumpkin
Egg Wash (Optional)
- 1 large egg
- 1 tablespoons water
- Measure into medium bowl flour combination and other dry ingredients.
- Whisk together chicken broth and egg, and add to dry ingredients
- Mix in rolled oats, peanut butter, and pumpkin.
- Wrap and refrigerate dough an hour or longer to firm up.
- Preheat oven to 350 degrees F.
- Sprinkle flat surface with some additional flour and roll out dough about 1/4" - 1/2" thick.
- Use bone shaped cookie cutter to cut about 9-10 bones. (re-rolling dough as necessary)
- Place on a parchment lined baking sheet. Use a skewer, straw or toothpick to poke holes in bones (helps moisture escape.)
- Brush on an egg wash (1 egg beaten with 1 tablespoon water) if you'd like a glossy finish.
- Bake for 20 minutes at 350. Then reduce oven temperature to 250 and bake for another 20 minutes.
- Turn oven off and leave biscuits in as oven cools. You want them to be quite dry.
- Store in an air-tight container. Can freeze for longer storage.