Last Updated April 30th, 2019 at 04:17 pm by Lisa
Your dog will love these DIY 8 ingredient Healthy Peanut Butter Pumpkin Doggie Biscuits packed with nutritious fresh spinach, zucchini, carrots, and oats.
Meet Sassy, our 7-year-old Shih Tzu. Don’t let these blue eyes fool you, as She lives up to her name. What a cheeky handful, and a heavy personality weighing in at 10 pounds…
Honestly, you guys, when I made these I was thinking how cute… but knew my girl would probably turn up her nose.
She is kinda finicky with treats. Actually 100% picky. To my surprise, she ate them while I took some snaps in my studio!
Next, she started to hide them in her spots in the house….you know, the couch, under the pillows of our bed, and she began to pace around the house holding them in her mouth.
Yup, she likes them. A lot.
Cut them into any shapes, but how cute to put your beloved doggies name on them?
I found the dog biscuit cutter on Etsy! And would be a sweet gift….
My Sassy girl, she just melts my heart….
Why make your own doggie biscuits?
Let’s face it – dog treats are EXPENSIVE!!! Making your own saves money, but you also know exactly what has gone into them! No risk of nasty antibiotics are filler ingredients.
How do you make these Healthy Peanut Butter Pumpkin Doggie Biscuits?
It’s easier than you think!
Step 1: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Step 2: Shread the zucchini, carrot, and spinach in a food processor or with a hand grater.
The word “Cookie” now means get up, wiggle the tail, pull paw up for maximum cuteness, and wait for a homemade biscuit from the cookie jar. Daddy might just be giving her a few too many these days, well with those baby blue eyes ya can’t blame him.
Totally 100% Sassy approved, hope you try this fun DIY cooking project and thanks again to Chungah at Damn Delicious for having a great recipe for our beloved doggies to enjoy!
All The Best Dishes,
Healthy Peanut Butter-Pumpkin Doggie Biscuits
- 1 cup pumpkin puree
- 1/4 cup peanut butter
- 2 large eggs
- 1/2 cup old-fashioned oats
- 3 cups whole wheat flour or more as needed
- 1 carrot peeled and shredded
- 1 zucchini shredded
- 1 cups baby spinach chopped
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Shread the zucchini, carrot, and spinach in a food processor or with a hand grater.
- In a mixer fitted with a paddle attachment, beat pumpkin puree, peanut butter, and eggs on medium-high until well combined, about 1-2 minutes.
- Gradually add old-fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/2 cup flour at a time just unit the dough is no longer stick. Add shredded carrot, zucchini, and spinach, beating just until incorporated.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. The dough will be tough. Using a rolling pin roll the dough to 1/4-inch thickness. Using (bone or heart-shaped) cookie cutter, cut out desired shapes and place onto the prepared baking sheet.
- Place into oven and bake until the edges are golden brown about 30 minutes.
- Then turn off the oven, and let the biscuits cool and dry in the oven for a couple of hours.
- Let them dry well for a few days on the kitchen counter, then store the dry biscuits in an airtight container or cookie jar on the counter for up to a month.
For a healthy delicious human recipe, try my Frozen Iceberg Wedge Salad with Pistachio-Avocado Dressing