Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A tasty fall dog treat. Store in an airtight container for up to a week.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
24
Yield:
24 biscuits
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Place 4 cups oatmeal in the bowl of a food processor; pulse until finely ground. Transfer to a mixing bowl.

  • Stir in grated apple. Mix in canned pumpkin and egg until well combined; mixture will be thick and slightly sticky.

  • Roll dough on a surface sprinkled with remaining 1/4 cup oats to a 1/2-inch thickness. Cut shapes with a cookie cutter and transfer to the prepared baking sheet.

  • Bake in the preheated oven until crisp and golden, 12 to 15 minutes. Remove to a wire rack to cool completely.

Cook's Note:

When rolling the dough, you can dust the surface with ground oatmeal in place of unground oats.

Nutrition Facts

64 calories; protein 2.3g; carbohydrates 11.3g; fat 1.2g; cholesterol 7.8mg; sodium 28.4mg. Full Nutrition
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