DIY Pumpkin & Peanut Butter Doggie Biscuits


  • 2 cups pumpkin purée
  • 2 eggs
  • 3 tbsp all-natural smooth peanut butter (on the ingredient list
  • ½ cup rolled oats
  • 3 cups whole wheat flour extra flour for dusting
  • 1 tbsp honey
  • Add the rolled oats into a blender and until flour consistency.
  • In a large bowl, whisk together all ingredients until combined and a dough forms.
  • On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick.
  • Use your preferable shaped cookie cutter to cut out the dough.
  • Select Bake set the temperature to 350 °F and 20 Minutes until golden brown.
  • Press Start.
  • Once the Air fryer is preheated, open the air fryer basket, and then transfer the biscuits to the AF basket, placing them 0.5-inch apart.
  • Once the cooking cycle is done, remove the basket place the cookies on a wire cooling rack to cool completely. Work on batches.
  • Put them in an airtight container to store them for 6 weeks, or you can freeze them for 3 months.
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