Directions
Preheat oven to 325°F. Line cookie sheets with parchment paper.
- In a small bowl, mix pumpkin puree, banana, egg, and oil, and stir until well combined. Set aside.
In a large bowl, mix all flours, powdered milk, dry food, Goat's Milk, and cinnamon.
- Add wet mixture to dry. Mix until a moist dough forms – use your hands if necessary.
- Roll out dough to about 1/4" thickness onto a floured surface (use rice flour). Cut into desired shapes and place treats on lined cookie sheets.
- Bake for about 25-30 minutes or until light golden.
- Place on cooling rack for 2-4 hours. Store in fridge or freezer in airtight container.
Recipe Note
You need to keep an eye on your gluten-free dog treats while they’re baking. Cookies made with gluten-free flours tend to bake quicker than regular flour.
