Pumpkin and Rice Flour Mini Cookies

Ingredients

• 1 cup plain pumpkin puree (not pie filling) (unsweetened)
• 1 cup rice flour
• 1/4 cup water
• 1 egg
• 1/4 cup unsweetened applesauce

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). This temperature is perfect for baking the cookies gently, which helps maintain the nutrients in the ingredients while ensuring they cook evenly.
2. In a mixing bowl, combine the canned pumpkin, rice flour, water, egg, and unsweetened applesauce.
3. Stir the mixture until it forms a thick dough. If it's too sticky, you can add a little more rice flour, but be cautious not to exceed the recommended amount. This dough should be manageable for shaping into cookies.
4. Roll the dough out on a lightly floured surface and use cookie cutters to cut out small shapes.
5. Place the cut cookies onto a baking sheet lined with parchment paper. Lining the sheet helps prevent sticking and makes cleanup easier.
6. Bake in the preheated oven for about 15-20 minutes or until the cookies are firm and lightly golden.
7. Let the cookies cool completely on a wire rack. Cooling them properly ensures that they harden and become crunchy, which many dogs enjoy as a treat.

Before feeding

Before feeding, verify every ingredient and portion and review the recipe with your veterinarian.

Printable recipe PDF

Open the text-searchable Kidney Dog Diet AI editorial PDF for this recipe.