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Christmas Cookie Dog Biscuits

Ingredients
  

Dry Ingredients

  • 2 1/2 cups oat flour
  • 1 cup finely ground almond flour
  • 4 large strawberries, diced
  • 4 fresh mint leaves, finely chopped

Wet Ingredients

  • 1/3 cup pure pumpkin puree
  • 1/3 cup water
  • 2 tablespoons coconut oil

Instructions
 

  • Preheat oven to 350ºF. Line two baking sheets with parchment paper. Set aside.
  • In a large bowl, mix all dry ingredients together.
  • In a separate bowl, mix all wet ingredients together.
  • Add wet ingredients to dry ingredients and thoroughly combine. Mix with a spoon or fork.
  • With your hands, knead dough for several minutes, eventually forming a dough ball.
  • Let dough rest for about 10-15 minutes in the freezer before rolling flat.
  • Sandwich dough ball between two sheets of parchment paper and roll flat (about 1/4” thick) with a rolling pin.
  • Using a cookie cutter, stamp out biscuits.
  • Place biscuits on baking sheet and bake 30 minutes.
  • Transfer biscuits to a wire rack to cool.

Notes

Store in airtight container in the refrigerator up to one week or in the freezer up to three months.