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.
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.