Instant Vortex Air Fryer - DIY Pumpkin & Peanut Butter Dog Biscuits


  • 2 cups pumpkin purée
  • 2 eggs
  • 3 tbsp all-natural smooth peanut butter
  • 1/2 cup rolled oats
  • 3 cups whole wheat flour
  • 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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