Healthy Pumpkin Cookies

• 1½ cups whole wheat flour
• 1 ½ cups unbleached flour
• 2 tablespoons dry milk
• 1/2 cup oatmeal
• 1 teaspoon ground ginger
• 1 teaspoon dry yeast
• 1 teaspoon cinnamon
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 cup canned pumpkin

 

1. Place all the ingredients in your bread maker and set it for the dough cycle.
2. When the dough is done, remove it and roll it into 1/4-inch thick sheets.
3. Use bone-shaped cookie cutters, or a pizza cutter to cut the dough into squares or diamonds.
4. Place the dog cookies on a lightly greased pan, and let them rise for an hour.
5. Bake the dog treats for 45 minutes to an hour, at 275 degrees F.
6. Turn off the oven, and let the cookies continue to dry overnight in the oven. In the morning, they will be hard and crisp. And they will keep well, stored in an airtight container, at room temperature, for about 30 days. 

(Jim Willis;

Author’s note:

“Use your bread machine to mix the dough, or your mixer with a dough hook, or mix by hand.”)

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I would like to thank Jim Willis for his kind permission to publish his writings on my blog.

Also I would like to thank Gabi Stickler for her kind permission to publish her photos on my blog. You can find more of her great photos here.