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A white Samoyed sitting by a decorated Christmas tree next to a plate of iced gingerbread-style dog cookies

Gingerbread-Style Christmas Dog Cookies

Crunchy holiday dog cookies with pumpkin, peanut butter, cinnamon and ginger, finished with a simple yogurt icing. No sugar or nutmeg.
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Prep Time 20 minutes
Cook Time 25 minutes
Set icing 1 hour
Total Time 1 hour 45 minutes
Servings: 45 cookies
Course: Dog Treat
Cuisine: American
Calories: 30
Ingredients Method Notes

Ingredients
  

Cookies
  • 2 cups whole wheat flour or oat flour plus extra for rolling
  • 1/2 cup plain canned pumpkin not pie filling
  • 1/4 cup natural peanut butter xylitol-free
  • 1 large egg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 to 4 tablespoons water
Icing
  • 1/4 cup plain unsweetened Greek yogurt no xylitol
  • 1 tablespoon tapioca starch
  • 1 teaspoon beet juice or a pinch of spirulina optional for color

Method
 

  1. Heat the oven to 350°F (175°C) and line two trays with parchment.
  2. Mix the pumpkin, peanut butter, egg and spices. Stir in the flour, adding water a spoonful at a time until the dough holds together.
  3. Roll to 1/4 inch and cut with small gingerbread, star or tree cutters.
  4. Bake 20 to 25 minutes until firm. Cool completely.
  5. Mix the yogurt and tapioca starch, tint if you like, then pipe or drizzle onto the cookies.
  6. Refrigerate 1 hour to set. Keep iced cookies in the fridge.

Notes

Calories are estimates from USDA FoodData Central values. Keep all treats to about 10% of your dog's daily calories. Never add nutmeg, chocolate, raisins or xylitol. Iced cookies keep 1 week in the fridge; plain cookies 2 weeks airtight.