Rocky Mountain Peanut Butter Pumpkin Cookies
Course: UncategorizedDifficulty: Easy
Servings
18
servingsPrep time
10
minutesCooking time
26
minutesCalorieskcal
Total time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1/2 Cup 1/2 Peanut Butter
1 Cup 1 Pumpkin Puree or baked squash
3 Cups 3 Old Fashion Oats (for oatmeal)
Directions
- Preheat over to 375*
- Blend the oats until the consistency of flour
- Blend the peanut butter and pumpkin (or squash) together
- Stir in the oat flour
- Roll dough out to 1/4″ and use a cookie cutter and place cut pieces on a cookie sheet – OR – Make small balls (1″ in diameter) by rolling some of the batter in your palms. Place the rolled balls on a cookie sheet and press flat with a fork or spoon.
- Bake 14 minutes at 375*
- Reduce heat to 350* and bake an additional 12 minutes
Notes
- The pickiest of pups have approved of this recipe! As always – make sure none of the ingredients contain any artificial sweeteners (like xylitol) and confirm with your veterinarian for any diet specific needs.
Nutrition Facts
- Serving Size: 24g
- Calories: 73kcal
- Fat: 3.4g
- Saturated Fat: .7g
- Cholesterol: 0mg
- Sodium: 26mg
- Carbohydrates: 8.6g
- Fiber: 1.6g
- Sugar: .9g
- Protein: 2.8g
- Calcium: 8mg
- Iron: 1mg
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