Holy crap, I love Christmas cookies. I love baking them, eating them… feeling guilty for eating them… then drowning my guilt with a glass of eggnog and yet another cookie. Holiday treats are of course best made and enjoyed with a crowd, preferably with sprinkle-crazy kids. Since it’s just my husband and I, genuine Christmas cookies – the ones you have to roll out, cut and decorate – are just too much work. Except for the doggie cookies, that is! Tomorrow I plan to spend my day off baking up something special for my pretty pup, while she plays the role of official taste tester. Check out my recipe after the jump!
I’ve adapted this from AllRecipes – you can see the original here. I made a few additions/alterations: rolled oats add crunch, cold water is better than warm while working with dough, and extra peanut butter just makes everything more awesome. Enjoy!
- 2 cups brown rice flour (you can also use white or whole wheat flour; for pups with wheat allergies, rice flour is awesome)
- 1/2 cup of rolled oats
- 2 eggs
- 1 cup canned pumpkin
- 4 tablespoons peanut butter (natural is best, but generic is fine; extra points for crunchy!)
- 1/2 teaspoon ground cinnamon
- Cold water if needed
- Preheat oven to 350 degrees F.
- Mix together the rice flour, oats, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but it should be dry and stiff – sort of like pie dough. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces using the cookie cutter of your choice.
- Bake in preheated oven until hard, about 35 minutes (depending on size). Cookies will harden as they cool, but if your pup likes them extra crunchy, keep them in the turned-off oven after baking until they’ve cooled down.