Things You'll Need
- 2 3/4 cups gluten-free flour mix
- 3/4 cup canned pumpkin
- 1/2 cup finely diced apple
- 1/4 tsp. cinnamon
- 2 large eggs
- 1/4 cup cold water
- Mixing bowls
- Wooden spoon
- Rolling pin
- Parchment paper
- Cookie cutters
- Cookie sheets
- Spatula
Instructions
Preheat the oven to 350 F. Line one or more cookie sheets with parchment paper to promote even browning and to prevent the dog biscuits from sticking.
Mix the canned pumpkin, diced apples and eggs in a large mixing bowl. Add the gluten-free flour and cinnamon to the bowl, and mix until well combined. Add enough cold water to the batter to hold the dough together.
Sprinkle a small amount of gluten-free flour on a counter top -- or other flat surface -- to prevent the dough from sticking. Rub a small amount of flour on the rolling pin. Roll the biscuit dough to a thickness of approximately 1/4 to 1/8 inch.
Cut the dog-biscuit dough into the desired shapes with cookie cutters. Dip the cookie cutters into the gluten-free flour to prevent the dough from sticking. Place the biscuit dough on cookie sheets and bake for 20 to 25 minutes.
Remove the dog biscuits from the oven; turn the biscuits over with a spatula. Bake the biscuits for approximately 20 additional minutes, depending on thickness and size of cookie cutters.
Cool the gluten-free dog biscuits before storing them. This allows moisture in the bicuits to evaporate. Store the biscuits in an airtight container.