Gluten Free Dog Cookies

Gluten Free Dog Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 2


  • ½

    C canned pumpkin

  • 2

    T dry milk

  • ¼

    tsp sea salt

  • c brown rice flour

  • 1

    tsp dried parsley.


Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt and dried parsley. Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 and 1/2 " depending on your dog's chew preferences and use biscuit or other shape cutter to make shapes gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking. Bake 20 minutes. Remove from oven and carefully turn biscuits over. Then, bake an additional 20 minutes. Makes up to 75 small cookies or 50 medium.


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