Sass & Seasonings

Crunchy Copycat Dog Biscuits

Seed-oil free… healthy biscuits… made to break

10 min prep50 - 55 min cookEasy
Print Recipe
Homemade dog biscuits in bone and paw shapes on a white surface
Ingredients
1 cup natural peanut butter (NO xylitol)
1 cup pumpkin puree
1¼ cups cassava flour
¼ cup almond flour (adds structure and crunch)
3 tbsp coconut oil, melted
Instructions
  1. 1
    Preheat oven to 325°F (lower temp = better crunch)
  2. 2
    Mix peanut butter, pumpkin, and coconut oil until smooth
  3. 3
    Add flours and mix into a stiff dough
  4. 4
    Roll dough about ¼ inch thick
  5. 5
    Use bone/paw cutters for shapes or leave as one big sheet and break into smaller pieces after baking
  6. 6
    Place on parchment-lined baking sheet
  7. 7
    Bake 30 minutes. Flip biscuits, bake another 20 to 25 minutes
  8. 8
    Turn oven OFF
  9. 9
    Crack the door slightly
  10. 10
    Leave biscuits inside 30 to 60 minutes to fully dry - This drying step is the secret weapon
Notes: IMPORTANT - Make sure peanut butter is only peanuts and salt....NO Xylitol - it's toxic to dogs! How to get that perfect snap. Let biscuits cool completely. They’ll harden more as they cool. Break cleanly into smaller pieces if you didn't use biscuit cutters.
Equipment used
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Made with love & nut flour — Sass & Seasonings

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