Peanut Butter Pumpkin Gluten-Free Dog Treat Recipe

Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
In a large mixing bowl, whisk together brown rice flour and oat flour.
Make a well in the center of your dry ingredients and add water, peanut butter, and pumpkin puree. Mix with a spoon or a fork.
With your hands, knead dough for several minutes, eventually forming a large dough ball.
Sandwich dough ball between two sheets of parchment paper and use a rolling pin to flatten the dough ball - approximately ¼" thick.
Using a cookie cutter, stamp out biscuits. Place them on a baking sheet. and cut out your biscuits.
Bake in for about 25-30 minutes.
Transfer to a wire rack to cool.

Store them in an airtight container in the refrigerator for up to 2 weeks or store them up to 3 months in the freezer.