Peanut Butter and Carrot Dog Treats

Ingredients

• cup grated carrot
• 3/4 cup natural peanut butter, chunky
• 1/2 cup unsweetened applesauce
• 1/2 cup pumpkin puree
• 1/4 cup water
• eggs
• 1/2 cup swhole wheat flour
• teaspoon ground cinnamon
• tablespoon swhole wheat flour, or as needed

Instructions

1. Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
3. Roll dough on a lightly floured surface to an even 3/8 inch thickness. Cut with 3/4 inch cookie cutters and place on the prepared baking sheets about 1/2 inch to 3/4 inch apart.
4. Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
5. Repeat baking and cooling remaining dough.

Tips

I used Regency Evendough Bands(TM) to roll the dough to an even thickness, which helped all treats cook evenly with no burnt edges. If you use a 5/8-inch cookie cutter, this recipe will make about 450 treats.