Dog Halloween Treats

Maple-Pumpkin Cookies

2 cups organic brown rice flour
1/2 cup buckwheat flour
3 tsp wheat-free baking powder
2 tsp cinnamon
1/4 tsp powdered ginger
1/4 cup olive oil
1/2 cup honey or maple syrup
2 eggs beaten
1 tsp vanilla extract
1 1/2 cups organic canned pumpkin (without spice)
1/2 cup water or apple juice (reserved)
Combine the dry ingredients and mix well. In a separate bowl, combine all the wet ingredients, except for the water or juice, blending well. Mix the dry ingredients into the wet very slowly. The batter should be thick but pourable. Slowly mix in the water or juice until you have a nice consistency.

Expert Tip: Place the bowl of batter in the freezer for 10-15 minutes. It will make the spooning of the cookies on to the cookie sheet much easier.

Preheat the oven to 400°F. Take about 1/2 Tbsp size drops and place them on a well-oiled cookie sheet. Swirl the batter around as you drop it so that you create nicely shaped cookies, ending in a peak.

Bake at 400°F for 10 minutes. Cookies should be firm, but still soft and chewy, just like you like your own cookies! This recipe makes its fair share of medium-sized cookies. Store in an air-tight container.