Pumpkin Molasses Dog Treats
the honest kitchen’s Goat’s Milk
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a large bowl, blend the egg, pumpkin, molasses, vegetable oil, and water together.
Add the gluten-free flour, Goat’s Milk, cinnamon, baking soda, and baking powder into the wet mixture, and stir until a soft dough forms.
Scoop dough by teaspoon and roll into balls.
Place balls on cookie sheets and flatten with a fork.
Bake for 25 minutes.
Remove from oven and let cool to room temperature.
Store in fridge or freezer in airtight container.
If the fork sticks to the dough while pressing, spray with non-stick oil.
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