Pumpkin Spice Dog Cookies

Pumpkin Spice Dog Cookies

Pumpkin Spice Dog Cookies

Pumpkin spice yum! The human testers found these just as tasty as the dogs. If not biscuit crunchy enough, can leave a bit longer in warm oven to harden. Keep these cookies around for a while by storing in a freezer friendly ziplock bag and freezing after baking and cooling.
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Diet
Gluten free
Allergen
Dairy Free cow image icon
Egg Free icon
Gluten free icon
Servings47
Yield4 dozen bite sized cutout cookies
Calories25
Prep Time20 mins
Cook Time30 mins

Ingredients
 

  • cup almond flour
  • ½ cup tapioca flour
  • ½ cup coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 pinch salt
  • ½ small banana, 1/4 cup mashed
  • ½ cup canned pumpkin
  • 1 ½ tablespoons olive oil
  • 1 teaspoon molasses

Instructions
 

  • Preheat oven at 375 degrees.
  • Combine the first six dry ingredients together in a medium bowl.
    2/3 cup almond flour
    1/2 cup tapioca flour
    1/2 cup coconut flour
    1 teaspoon cinnamon
    1/4 teaspoon ginger
    1 pinch salt
  • Stir together mashed banana, pumpkin, olive oil and molasses. Combine with the dry ingredients. Mix until just combined to form a dough.
    1/2 small banana
    1/2 cup canned pumpkin
    1 ½ tablespoons olive oil
    1 teaspoon molasses
  • With a dusting of coconut flour, roll out dough 1/4 inch thick. Using the rim of a shot glass, cut out 1-inch rounds or use a favorite cookie cutter. Most or all of cut out dough should fit on a large cookie sheet.
  • Bake 30 minutes. Turn off oven and leave in another 30 minutes for the cookies to harden. Once cooled, store in airtight container for 5-7 days at room temperature or in a airtight container in the refrigerator for 2 weeks.

MY NOTES

NUTRITION

Serving: 1g | Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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