Isn’t Brenna a cutie? She’s our beautiful lab mix that’s been with us for 10 years and she loves cookies. All the cookies I make aren’t for her, but she is an optimist and always thinks that the current batch is hers.
You probably noticed the shaved part of her leg. She was diagnosed with lymphoma in October and started treatment. Her veins aren’t easy to find, so they needed to shave some hair off to get to them.
It’s been up and down the past few months, but we’re hopeful that she’ll get better. She just got switched to a new treatment protocol and this one uses pills instead of needles so that’s a plus. Best of all, she’s playing more and being mischievous which lets us know that she’s feeling better.
Brenna update: She’s been in remission for about 6 months and is doing well. She is a bit of an oldster, but she is still bossing us all!
While she’s being treated it’s impossible to not spoil her a little. Plus, if a treat can get some oats, coconut oil, pumpkin, whole wheat and cranberries in her, it’s a win-win to me.
I love coming up with new flavors of dog biscuits for the pups to try. Feel free to play with the recipe. Use applesauce in place of pumpkin puree, blueberries instead of cranberries, and so on. Just make sure the end result is the texture of soft clay.
The most important thing is that you cook them long enough to dry them out well, or you’ll need to store some in the fridge or freezer so they don’t get moldy before you use them.
Pumpkin Cranberry Dog Cookies
- 1-inch piece fresh ginger
- 1/2 cup water
- 1 cup fresh cranberries
- 1 cup pumpkin puree
- 1/4 cup ground flax seed mixed with 1/2 cup warm water
- 1/2 cup melted coconut oil
- 2 teaspoons cinnamon
- 4 cups rolled oats
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 cups brown rice flour (or additional whole wheat flour)
- Preheat the oven to 350 degrees and prepare your baking trays with parchment paper or grease the with a little oil.
- Add the ginger and water to your blender and blend until smooth. Add the cranberries and blend until the are in small bits and pieces.
- Add the ginger-cranberry mixture to a mixer along with the pumpkin puree, flax mixture, melted coconut oil, and cinnamon. Mix well.
- Add in the oats and mix, then add in the whole wheat flour and baking soda then mix again. Add in the brown rice flour a cup at a time until the mixture is thick like a wet clay. (You can use extra whole wheat flour in place of the brown rice flour).
- Sprinkle some extra flour on a large cutting board and take ¼ of the dough and roll it out flat. Use your favorite cookie cutters to cut out shapes in the dough and place them on the prepared baking tray.
- Repeat until all the dough has been rolled out and cut into shapes.
- Bake 15 to 20 minutes depending on the size cookies you make. Mainly you want them to be very dry so they store well, but not burnt.
More pumpkin recipes for you to try:
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Slow Cooker Maple Pumpkin Spice Latte
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!