Ingredients
1
cup brown rice flour
1
tablespoon creamy peanut butter
1
egg
1/4
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon dried parsley
1
teaspoon ground cinnamon
1/2
cup carob chips
2
tablespoons creamy peanut butter
Preparation
Heat oven to 300°F. In large bowl, stir Dog Treat ingredients until soft dough forms.
Divide dough in half. Using brown rice-floured rolling pin, roll each half to 1/4 to 1/8 inch thick on brown rice-floured surface. Cut with 1 1/2-inch round cutter. On ungreased cookie sheet, place cutouts about 1 inch apart. Use fingers to press paw print indents in cookies.
Bake 30 to 35 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave carob chips and peanut butter uncovered on High 30 to 45 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Use kitchen scissors to cut 1/8-inch hole in corner of bag. Squeeze bag to pipe carob mixture in paw indents of cookies. Allow cookies to stand at room temperature about 1 hour or until carob mixture is set.
Store in dog treat jar at room temperature up to 3 weeks.
