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
Allergen
Servings47
Yield4 dozen bite sized cutout cookies
Calories25
Ingredients
- ⅔ 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 flour1/2 cup tapioca flour1/2 cup coconut flour1 teaspoon cinnamon1/4 teaspoon ginger1 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 banana1/2 cup canned pumpkin1 ½ tablespoons olive oil1 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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