Stuffed Bell Peppers
DIY Pumpkin & Peanut Butter Doggie Biscuits
| By : |
| Prep Time | 30 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 10-20 Minutes Resting |
| Servings |
45
|
Ingredients
- 2 cups pumpkin purée
- 2 eggs
- 3 tbsp all-natural smooth peanut butter (on the ingredient list there must be only peanuts no additives or sugar)
- ½ cup rolled oats
- 3 cups whole wheat flour extra flour for dusting
- 1 tbsp honey
Ingredients
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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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