Spoil your dog with Cranberry Pumpkin Dog Cookies this holiday season. These soft dog treats are made with pantry staples and quick and easy to mix up. Your dog will be enjoying better than store bought dog treats in no time!
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a large mixing bowl, add the melted coconut oil, pumpkin, egg, and honey and mix together. I just use my hand mixer here, but you can also just use a whisk or spatula too.
Add in the all purpose flour, oat flour, rolled oats, and baking soda. Mix together until a dough forms. Last, add in the cranberries and fold in with a spatula.
Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing them evenly apart. You’ll have 12 cookies per sheet.
Bake for 12 to 14 minutes or until the bottoms are golden brown. Allow to cool completely on the baking sheets.
Store in an airtight container in the fridge for up to 7 days. Or you can also freeze these!
Video
Notes
Tips
I use melted coconut oil in this recipe. You can melt it using a small pot over the stove or in the microwave, whichever you prefer.
Cut the cranberries small if you have a smaller dog. John John doesn’t like big pieces of them in these cookies, but he does like the small pieces.
If you don't have fresh cranberries, feel free to leave them out and you have delicious pumpkin dog treats!
Store in an airtight container in the fridge.
You can also freeze these in an airtight container to last longer!
High Altitude — Bake at 350°F for 10 to 12 minutes or until the bottoms are golden brown.