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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 minutes
Cook Time30 minutes

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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