Ingredients
3
cups brown rice flour
1
teaspoon ground cinnamon
1/4
cup peanut butter
2
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
Preparation
Heat oven to 350°F. In large bowl stir all ingredients until soft dough forms.
Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.
Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.
