Finally, it’s that magical time of year when towering plates of home-baked holiday cookies appear at every turn, and there’s no shame in having cookies for breakfast. Maybe you’re one of those elves who keeps the office stocked with Snickerdoodles? This year, while the oven’s still warm, bake up a batch of these super-simple treats – there’s a pup or two in your life who will thank you!
With just five ingredients and only one bowl required, these Gluten-Free Peanut Butter and Pumpkin Cookies are an easy way to spoil your best friend during the holidays (or any time of year, really). The recipe originally came from Betty Crocker, and you know they know a thing or two about baking.
Gather together the following ingredients:
- 3 cups brown rice flour
- 1 teaspoon ground cinnamon
- ¼ cup peanut butter
- 2 eggs
- 1 can (15 oz) of pumpkin (not pumpkin pie mix)
Directions:
1. With your furry kitchen assistants probably at your feet, preheat the oven to 350˚.
2. Combine all the ingredients into a large bowl, stirring until you have a soft ball of dough. Unless you have a humongous surface and rolling pin, you’ll probably want to divide the dough in half at this point.
3. Cover your countertop or cutting board with brown rice flour and, using a brown-rice-flour-covered rolling pin, roll the dough out to a ½-inch thickness. Cut into bones, stars, Christmas trees or whatever shape your heart desires - or your cookie-cutter collection allows. Place cutouts on an ungreased cookie sheet, about 1” apart.
4. Bake 35-40 minutes until dry and golden brown. Let cookies sit for a minute or two, and then transfer them to a cooling rack. Cool completely, about 30 minutes.
5. Store in a closed container for up to a week at room temperature, or keep in the refrigerator or freezer for longer storage. Your dog may petition to eat them all immediately, and while it is the holiday season, we encourage you to exercise at least a little bit of moderation!
