These biscuits are all-natural and puppy-approved! Be sure to use all-natural peanut butter. Check the ingredients on everything you use to bake for your dog; no spices, artificial sweeteners, or preservatives. (Xylitol is toxic to dogs and is added to some peanut butters). And of course, introduce new foods gradually, so as not to upset Fido's digestive system. This makes LOTS of treats, so freeze or give away any you can't use within a week to ensure freshness.
1 1/2 cup canned pumpkin or mashed, cooked sweet potato
1 cup unsweetened applesauce (all-natural)
1 cup soy milk
1 1/2 cup all-natural peanut butter
2 Tablespoons molasses
3 Tablespoons flax seed meal
3 cups whole wheat flour
2 teaspoons baking powder
1 cup brown rice flour
2 + cups unbleached flour (enough to make a fairly stiff dough)
Preheat the oven to 325-degrees.
Combine the first 5 ingredients in the bowl of a stand mixer and mix on low to medium until thoroughly combined. Combine the dry ingredients in another bowl and mix to combine. With the mixer on low, add the dry ingredients a little at a time and combine. If the dough is very wet, add just enough unbleached flour, a bit at a time, until the dough starts to leave the sides of the bowl. It should be stiff, but not at all dry.
Lay out a sheet of parchment paper, then take about 1/4 of the dough and form it into a ball on the parchment. Cover with another sheet of parchment, and using a rolling pin, roll the dough out thinly to about 1/8" thick. (Using parchment paper eliminates the need for more flour.) Even thickness is important, as the biscuits will not bake the same if they are different thicknesses. Cut out the biscuits and place them on an ungreased half sheet pan. (They can be very close, as they won't spread.)
Add more dough to the trimming of the first batch and re-roll. Continue until all of the dough is used up.
Bake for 15 minutes, then turn the treats over. Bake for another 15 minutes, then flip again. Bake for 10 more minutes, or until the treats are crisp, like crackers.
Cool on the baking sheets. Store in an airtight container, freezing any that won't be used within a week.