We’re getting closer to Fall, my favorite season, so I’m breaking out the pumpkin. Actually, I add organic pumpkin to Zu’s bowl daily. It’s great for his digestion. Just make sure you purchase actual canned pumpkin and not the pie filling. You can exchange the pumpkin in the recipe with cooked sweet potatoes or organic canned sweet potatoes to mix things up.
You can use any cookie cutter for your treats. For this batch, I used a biscuit stamp. It’s one of my favorite cookie tools and you can find all kinds of rubber stamps, including holiday themes.
I use oats in my dog treats because they are acidic and less likely to cause an allergic reaction. In fact, this grain is tolerated by the largest number of dogs across most breeds. Oats are anti-inflammatory, have a calming effect on the nervous system, and are good for the skin. Oats also improve red blood cell production. Being that oats have lower protein levels, this grain is a good choice for animals allergic to gluten.
Zu is allergic to barley and has digestive issues with wheat. Oats are the only grain he gets in his diet.
- Itchy, dry, flaky skin
- Hair loss
- Bumps, red underbelly
- Recurring ear infections
- Watery eyes
- Gastrointestinal issues
It can be hard to figure out what’s going on with our pups but it can also be a really simple fix by observing any changes after they eat and removing ingredients from their diets. If you feel your dog is in real distress after eating, please see your veterinarian right away. If something doesn’t feel right with our dogs, it probably isn’t.
Peanut Butter Pumpkin and Oat Dog Treats
- Purchase All Organic Ingredients
- 2 1/2 cups oat flour
- 2 eggs
- 1/2 cup canned pumpkin (can use sweet potatoes instead)
- 2 tablespoons peanut butter
- 1/2 teaspoon ground cinnamon
Preheat oven to 350˚.
Mix together oat flour, eggs, pumpkin, peanut butter and cinnamon in a large bowl.
Add water, if needed, for the dough to be workable.
With a rolling pin, roll dough out to 1/4" in thickness on an oat floured surface.
Use a cookie cutter to cut out shapes and place them on the parchment lined baking sheet.
Bake at 350˚ for 30 minutes, until treats are golden brown. Time will vary depending on your oven.
Turn off your oven and allow treats to cool for 1 hour. This will help make them crunchier.
If still warm after removing from oven, cool on a wire rack.
This recipe makes 36 cookies using this particular biscuit stamp. It may make more or less depending on the cookie cutter used. Store cookies in air tight container in refrigerator for two weeks, or freeze for three months.