Peanut Butter and Carrot Dog Treats recipe
All Recipes Best Recipe Fruits and Vegetables Vegetables Squash
Ingredients
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1 cup grated carrot
¾ cup natural peanut butter, chunky
½ cup unsweetened applesauce
½ cup pumpkin puree
¼ cup water
2 eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
4 tablespoons whole wheat flour, or as needed
Nutrition Info
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8.8 calories
carbohydrate: 1.1 g
cholesterol: 1.1 mg
fat: 0.4 g
fiber: 0.2 g
protein: 0.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 4.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -
Directions Peanut Butter and Carrot Dog Treats
Directions
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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.