I have a confession: I love to spoil the doggos. I will go out of my way to make sure that the animals I know and scritch on a regular basis have the yummiest treats, squeakiest toys, and comfiest snooze places as possible. These yummy dog treats are a great way to do that.
One day, my roomie’s Husky ran out of treats, and I was sad that I couldn’t spoil her. Then it occurred to me that I could adjust my Gluten Free Peanut Butter Cookies to make them suitable for dogs.
And that’s what I did!
I started off by putting 1 cup of peanut butter in the bowl. I added the egg. I also added a can of pumpkin, which made them incredibly wet, and I was sure it would be problematic. I completely skipped the sugar, which is no good for dogs at all (so please don’t add any to these).
I mixed it on medium until it was doughy. It was still a little wet, and I didn’t want to add any flour, instead of using my hands to roll little peanut butter balls, I used a spoon to scoop about a tablespoon of treat onto the baking sheet and make a little dollop. Let’s be honest, the dogs don’t care that I didn’t shape them into bones, right?!
I decided I’d let them cook the same amount of time as the cookies did to start off with, knowing this dough was wetter than the other dough. After 10 minutes, they were still a little gooey, so I let them bake for 3-5 more minutes.
They are a little springy, and they feel hollow to the touch, and that’s exactly how they’re supposed to feel. And no, the dogs don’t care that these took you 20 minutes to make and didn’t involve you rolling the dough and cutting them into dog bone shapes. Those aesthetics don’t matter to the animals.
What matters is that you loved them enough to give them treats, and their little bodies are grateful that it’s not filled with sugar. Good job, you.
Give your doggity some scritches and smooches from me!
Peanut Butter & Pumpkin Dog Treats
- 2 C Peanut Butter
- ⅔ C Pumpkin Puree
- 2 Eggs
- Preheat oven to 350 degrees
- Cream all ingredients together with mixer or by hand.
- Using a table spoon, drop dollops onto an ungreased cookie sheet
- Bake for 13-15 minutes, or until set
- Store in airtight container for up to 2 weeks in the fridge.