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Christmas Cookie Dog Biscuits
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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.