I used a 3 ½ inch cookie cutter in the shape of a dog bone to make this batch of cookies.Make sure to use blackstrap molasses and not the kind made from cane sugar. If you don't have molasses, or prefer not to give your dog sweetener, you can just leave it out.This recipe works with grain free and grain-based flours.Make sure these are completely dry when finished baking so they don't spoil—or store them in the refrigerator. They're dry enough when they snap apart when broken in half.Note: these are not grain free but since it is a popular recipe I decided to keep it. They are gluten free!
Servings: 24biscuits
Calories: 58kcal
Ingredients
2.5cupsoat flouror brown rice flour or other flour
1teaspoonground cinnamon
1teaspoonground ginger
2large eggs
½cupsquashcooked and pureed or canned; butternut, pumpkin or other kind
2tablespoonsblackstrap molassesoptional; see recipe notes
Preheat your oven to 350°F (180°C, or gas mark 4).
Combine flour, cinnamon, and ginger in a bowl and blend well with a fork or whisk.
Add the eggs, squash, and molasses to the bowl and blend the mixture until it forms a ball of dough. I use a mixer, but you can also use a spatula, food processor, or your hands.
Separate the dough into two balls. Place one ball of dough on a non-stick baking mat, piece of parchment paper or counter-top with some flour sprinkled over it to prevent sticking.
Place a piece of parchment paper or other non-stick paper or mat over the ball of dough. Use a rolling pin to flatten the dough until it is about ¼-inch (.635 cm) thick.
Use a cookie cutter to cut shapes out and place them on baking or cookie sheets. The biscuits don't spread so no need to spread them out much across the baking sheets. Repeat until all the dough has been cut into biscuits.
Bake the dough for 15 minutes, and then turn each biscuit over and bake for another 15 minutes.
Cool and store sealed at room temperature for a month or so, or in the refrigerator for a few months.