It's Girl Scout cookie time! Chasing Rabbits Dog Bakery is excited to participate in the Girl Scouts of Western Washington Dog Cookie Recipe contest! Girl Scouts of Western Washington, in conjunction with Seattle Humane have developed a fun dog cookie contest to help get the word out about how scouting and volunteerism enrich our local communities. I'm a former Girl Scout and big supporter of shelter and rescue adoptions, so it's a natural fit for Chasing Rabbits Dog Bakery!
I was a cookie selling machine when I was Girl Scout. I loved doing site sales with my friends, proudly wearing my badges (sometimes over many layers of clothes - it's not the BEST month to be standing outside selling cookies in the Northwest) and politely asking "Would you like to buy a box of Girl Scout cookies?". Participating in Girl Scouts was a great experience growing up - a fun way to meet new friends, gain self confidence, support the local community and reinforce values and goals. And hey, it looks like all that cookie selling as a kid led to a future business interest (just for dogs, not people).
So without further ado, our entry into the Girl Scouts Dog Cookie Recipe Contest - Pumpkin Carob Dog Cookies! Inspired by the caramel chocolate goodness of the Samoa (or Caramel Delights, as I knew them), our Pumpkin Carob Dog Cookies are sure to delight your pooch! Enjoy this fun, easy recipe to share the goodness of homemade dog treats with your favorite pup:
PUMPKIN CAROB DOG COOKIES
2 1/2 cups whole wheat flour (you can substitute a 50/50 mix of oat flour and rice flour, for a wheat-free version)
1 cup canned pumpkin
1/4 to a 1/2 cup of water
1/3 cup carob chips (do not substitute chocolate chips - chocolate is toxic to dogs)
1/2 tbsp - 1 tbsp of olive oil
Extra flour for surface and rolling pin dusting
Preheat oven to 325 degrees. Use a non-stick pan or a silicone mat to easily remove finished cookies.
Mix flour, egg and canned pumpkin in a stand mixer or with a hand mixer, on low (if you are using oat and rice flour, add them first and whisk together, before adding the other ingredients). Slowly add 1/4 cup water and check the dough consistency. This a sticky dough, so adding some olive oil will help keep it from being so sticky you can't work with it. You may need to add a little more flour or more water to get the dough to workable consistency. Check the consistency frequently until it is usable. It should be a little gooey but with elasticity. Fold in the carob chips, either by hand with a silicone spatula, or with your mixer on low.
Lightly sprinkle a solid surface with flour. The more flour you sprinkle, the easier the dough will be to work, but your cookies will be flour dusted (which is fine). I try to get away with as little flour as possible. And remember, you can always add flour as you roll out the dough a second or third time.
Pat the dough ball down on the floured surface, into a disc shape. Use a silicone rolling pin (or a very well-floured traditional rolling pin) to roll the dough into desired thickness. I roll these cookies pretty thick - about 1/2 inch.
Cut the dough with a fun shaped cookie cutter, or with the top of a glass (for round biscuits). Dip your cookie cutter in flour to make it easier to release the dough. If it doesn't release from the cutter, press gently along the edge of the dough inside the cutter shape until it releases. If you want more carob chips in your cookies, you can hand dot them with the chips, pressing them into the surface of the dough.
Re-roll out the dough as needed, adding more flour to the surface as needed.
Arrange your dog cookies on a pan. If your pup is in the room, break the news that he or she is going to have to wait about 25 minutes for the cookies to be done.
Bake the dog cookies in the oven for 24 - 28 minutes (for larger fatter, cookies, like those pictured here), turning half way through (they may burn on the bottom, if you do not turn them). For thinner cookies, cook about 21 minutes and check. Thick biscuits, like these pictured, will be springy when they come out of the oven. Place on a wire baking rack to cool. For a crunchier dog biscuit, you will want to leave them out on the baking racks for 24 to 48 hours.
Storage: Store loosely covered, in a dry environment, or in the refrigerator. (Do not confine in a tight container unless completely dry and crunchy - otherwise they may mold, from the moisture in the pumpkin). These have a short shelf life of 7-10 days, unless they are dehydrated or refrigerated.
Your yield will vary depending on the size of the cookie cutter. I find because this dough is sticky, it's better to make bigger cookies (because sticky dough is kind of annoying to work with!).
Also - you won't use all the pumpkin in the can, but you can save the extra and serve it to your dog. Pumpkin is good for the doggie digestive tract and most dogs love it. Either feed it to them plain, or put it on top of their food for a delicious, healthy and super simple treat!
Like all new treats, we recommend you consult your vet when introducing new foods and treats into your pet's diet.
And before we forget - your dog doesn't get ALL the goodies in the house. Girl Scout Cookies (for people!) go on sale in Western Washington March 4th - March 20th!