Ingredients Needed:

• 5-8 tbsp Water (adjust for dough consistency)

• 2 Large Eggs

  • Optional: 2 tbsp honey (reduces shelf life)

Preheat oven to 350 degrees. Mix wet and dry ingredients starting with 5 Tbsp water, mix until a dough forms. This can be done by hand or with a stand mixer. If using a stand mixer, the dough hook works best. Once dough ball is formed, roll dough to ¼ inch thickness. If the dough is too sticky, you can add a pinch of white flour; If too dry, add water 1 Tbsp at a time until reaching desired consistency. Cut into shapes or roll into small balls and flatten.

Bake for 15-25 minutes until browned and firm. For crunchier treats, bake an extra 5 minutes or cool in the oven with the door slightly ajar. Smaller treats may take less time so always check at the 15 minute mark.

Cool completely before serving. Store at room temperature in an air tight container for up to 2 weeks, in the fridge for 3 weeks or freeze for 6 months.

Ingredients Needed:

• ½ cup Water (+maybe 1 or 2 TBSP)

• 1 large egg

  • Optional: 2 tsp molasses (reduces shelf life)

Preheat oven to 350 degrees. Mix wet and dry ingredients starting with ½ cup water, mix until a dough forms. This can be done by hand or with a stand mixer. If using a stand mixer, the dough hook works best. Once dough ball is formed, let sit for 5-10 minutes. This will give the pumpkin time to firm up to make the dough easier to work with.

Roll dough to ¼ inch thickness. If the dough is too sticky, you can add a pinch of white flour; If too dry, add water 1 Tbsp at a time until reaching desired consistency. Cut into shapes or roll into small balls and flatten.

Bake for 15-25 minutes until browned and firm. For crunchier treats, bake an extra 5 minutes or cool in the oven with the door slightly ajar. Smaller treats may take less time so always check at the 15 minute mark.

Cool completely before serving. Store at room temperature in an air tight container for up to 2 weeks, in the fridge for 3 weeks or freeze for 6 months.

Ingredients Needed:

• 1 large egg

• 5-7 Tbsp water (adjust for dough consistency)

Preheat oven to 350 degrees. Mix wet and dry ingredients starting with 5 Tbsp water, mix until a dough forms. This can be done by hand or with a stand mixer. If using a stand mixer, the dough hook works best. Once dough ball is formed, roll dough to ¼ inch thickness. If the dough is too sticky, you can add a pinch of white flour; If too dry, add water 1 Tbsp at a time until reaching desired consistency. Cut into shapes or roll into small balls and flatten.

Bake for 15-25 minutes until browned and firm. For crunchier treats, bake an extra 5 minutes or cool in the oven with the door slightly ajar. Smaller treats may take less time so always check at the 15 minute mark.

Cool completely before serving. Store at room temperature in an air tight container for up to 2 weeks, in the fridge for 3 weeks or freeze for 6 months.

• Add water slowly - The dough will come together. Some recipes take longer mixing than others. Jumping to adding water too quickly will make the dough sticky and harder to work with.

• Let the dough rest - If the dough is a bit sticky at first let it rest for about 5 minutes. (Especially the pumpkin recipe.) This lets everything continue to come together and will make it a little more manageable.

• FLOUR FLOUR FLOUR - Flour the countertop you are rolling the dough on generously. Most of the flour can be brushed off afterwards if you’re worried about it. But having this base down will help tremendously when cutting out your treats, it won’t stick to the countertop.

• Watch carefully when baking for the first time. Depending on how thick your treats are they may cook really fast. Check every 5 minutes or so. (Though my dogs never really care about the actual consistency. They just want the treats and wait by the oven patiently for them. :) )

• To check the treats I usually just press on one of them. You can tell by how much give it still has how crunchy it will be. Remember, they will continue to cook after for a couple minutes after taking them out of the oven.

• No cookie cutter, no problem! Just roll out a small ball of dough, place it on the baking sheet and flatten it with your thumb/finger. This makes a disk training treat type shape. This is also an alternate way of doing it if you’re having trouble with the cookie cutter pieces sticking to the countertop.