I use nothing but the best ingredients. My cookies are always baked fresh. I price cookies so that you cannot make them at home for any less. And I still give cookies away.

Homemade dog treats

Making homemade dog treats are fun. It's an easy, casual introduction to the idea of cooking & baking for your dog. This time of year we crave the aromas of pumpkin pie, cinnamon buns, molasses spiced cookies and maple scones etc. Why not give your dogs the same pleasure?

Tonight, my sister and I baked Pumpkin Drop Cookies for Ben & Molly. The recipe is one of many from You Bake'em Dog Biscuits Cookbook (1). To make these cookies grain-free, we substituted the whole wheat flour with garbanzo bean flour (2).

Pumpkin Drop Cookies
1 1/2 to 2 cups garbanzo bean flour (see note below)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons applesauce (or grated fresh apple)
2 egg whites
1/2 cup canned pumpkin puree (note: do not use pumpkin pie mix)
1 tablespoon molasses
1/2 cup water

• Preheat oven to 400 degrees F.
• Combine all the ingredients in a large bowl. Note: As needed, add more garbanzo bean flour to achieve  a cookie-dough like consistency.
• Drop by the spoonful 1 inch apart on a greased baking sheet.
• Bake for 12 to 15 minutes or until cookies are firm. For harder or crunchier cookies, turn oven off and leave cookies inside up to 2 hours or overnight.
• Store in the refrigerator in an airtight container.

Ben is rewarded for keeping an eye on the cookies as they baked!

Stay Molly - good girl!

Bottom Line: These drop cookies are rustic, made with love and Ben & Molly approved. The recipe is versatile too - use grated fresh carrots in lieu of applesauce or switch the garbanzo bean flour to potato flour. Cookies are crispy outside and soft inside. We put the pumpkin drop cookies back in the oven (which is turned off) to harden all the way through for crunchy goodness. OMG - easy peasey! Enjoy!

Resources:
(1)You Bake'em Dog Biscuits Cookbook by Janine Adams
(2) Bob's Red Mill Garbanzo Bean Flour