Ingredients
Equipment
Method
Prepare ingredients
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Peel and mash the banana in a medium bowl until mostly smooth. Finely grate the carrot and measure the pumpkin, oats and flour.
Mix batter
- Add the egg and melted coconut oil to the mashed banana and whisk to combine. Stir in the pumpkin puree and grated carrot until evenly mixed.
- In a separate bowl, combine the rolled oats, whole wheat flour and ground flaxseed (if using). Pour the dry mix into the wet mixture and stir until a soft, slightly sticky dough forms. If the dough is too wet, add up to 1 tablespoon more flour; if too dry, add 1 teaspoon water or pumpkin.
Shape and bake
- Use a teaspoon or small cookie scoop to portion the dough into small mounds (about 1 tablespoon each) on the prepared baking sheet, spacing them 1 inch apart. Flatten each mound slightly with the back of a spoon to create a soft cookie shape.
- Bake in the preheated oven for 15–18 minutes, until set and lightly golden at the edges. These are meant to remain soft — avoid overbaking.
- Remove from the oven and transfer treats to a cooling rack. Allow to cool completely before serving; cooling firms the texture and prevents choking.
Serve and store
- Offer treats in small pieces appropriate for your dog’s size. Store cooled treats in an airtight container in the refrigerator for up to 5 days or freeze extras for up to 3 months. Thaw in the refrigerator or at room temperature before feeding.
