DIY Pumpkin & Peanut Butter Doggie Biscuits

By: Instant Pot Culinary Team

DIY Pumpkin & Peanut Butter Doggie Biscuits
cuisine icon Keywords
4-5 servings, cook 20 min, eggs, flour extra flour for dusting, honey, Instant Pot Culinary Team, prep 30 min, pumpkin purée, rolled oats, smooth peanut butter (on the ingredient list

prep icon Prep Time
30 min
cook icon Cook Time
20 min

serving icon Servings
4-5 Servings
Ingredients
  • 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
Instructions
  • 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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