Grain-Free Pumpkin Dog Treats

2 1/2 cups garbanzo flour
2 1/2 tablespoons peanut butter
2 large eggs
3/4 cup canned pumpkin puree

1. Preheat the oven to 300 degrees F. In a medium bowl, add the garbanzo flour, peanut butter, eggs and pumpkin puree. Mix until completely combined.

2. The dough will be sticky, so flouring everything is important: the wax paper, rolling pin, cookie cutter and your hands. Transfer the dough to the floured piece of wax paper and roll the dough to a 1/4-inch thickness. Cut out the cookies using a cookie-cutter of choice. Re-roll the scraps and cut out more cookies. (I used the pumpkin and dauschund cookie cutter and ended up with about 16 cookies.) 

3. Transfer the cookies to a parchment-lined baking sheet. These cookies won't spread so you can place them close together without worrying. NOTE: If you don't want to roll out the dough, you can always scoop a teaspoon of dough onto a baking sheet, flattening the cookie a bit and baking it from there. 

4. Bake the cookies for 30 to 40 minutes or until golden brown. Allow the cookies to come to room temperature on a cooling rack. Cookies will be good for up to 2 weeks in an airtight container. 

Makes 16 cookies 

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