Prep Time:
40 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hr 25 mins
Servings:
300
Yield:
300 3/4-inch dog treats
Ingredients
Directions
Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
Repeat baking and cooling remaining dough.
Cook's Notes:
I used Regency Evendough Bands(TM) to roll the dough to an even thickness, which helped all treats cook evenly with no burnt edges.
If you use a 5/8-inch cookie cutter, this recipe will make about 450 treats.
Nutrition Facts (per serving)
| 9 | Calories |
| 0g | Fat |
| 1g | Carbs |
| 0g | Protein |
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