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I defy anyone to resist this face.

Today I put my culinary skills to the test by creating a cookie recipe for my dear dog, Shipley.  On today’s cookie sheet? Pumpkin Peanut Butter Biscotti.

Obviously, the regular cookie recipe is not going to apply here. The basic ratio for a cookie dough is 1 part sugar, 2 parts fat, and 3 parts flour.  Well, there’s no way I am feeding my precious fur-baby sugar or butter – so time to improvise.  Also, we don’t feed Shipley wheat.  He seems to have a sensitivity to it that causes the skin between the pads on his paws to get inflamed, and we think his digestive system is sensitive to it too, or at least that’s what our noses tell us.  But to get some sort of a cookie happening you need flour right? There are all kinds of wheat flour alternatives out there. Chickpea flour, rice flour, coconut flour, just to name a few.  Today I tried out Bob’s Red Mill Stone Ground Brown Rice flour.

As my past experiences with the quest for the tasty low fat/low cal muffin have taught me, when you start messing around with the fat and sugar, you mess with the texture.  So I thought, best to try to make a cookie that’s as hard as a rock…sounds easy enough right? I mean, how many times does that kind of thing happen by accident anyway? Just make a dough that will stick together and cook the bejeezus out of it…ipso facto: Biscotti.

So I just looked up some biscotti recipes in my many cookbooks – substituted peanut butter (Shipley’s favorite treat) for regular butter, canned pumpkin puree for the sugar, left out stuff like salt and whatever fancy nuts or berries were in the recipe, kept the binding agent (eggs) and the leavener (baking powder) and just kept adding rice flour until the texture of the dough seemed right (ie. sticking to itself but not to my hands).

Bake it once...

Let it cool...

Slice it up...

Put it in to bake again...

Wait patiently...

Cool a second time...

And wait for a reaction!

Lucky Dog Pumpkin Peanut Butter Biscotti

  • 6 Tbsp natural peanut butter
  • 14 oz can pumpkin puree
  • 2 large eggs
  • 480 grams Bob’s Red Mill brown rice flour
  • 1 tsp baking powder
  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the peanut butter and the pumpkin puree until smooth.
  3. Beat in eggs, one at a time until incorporated.
  4. In a separate bowl, whisk together the flour and baking powder.
  5. Add flour mixture to the peanut butter mixture and stir until combined.
  6. Knead the dough into a ball and add additional flour as needed to have the dough not be sticky, but not so dry that it is crumbly. (Think texture of Play-Dough)
  7. Form into a log that is about 14 inches long and place on the cookie sheet.  Press the log flat to about 3 inches wide.  The log will then be like a 1 inch thick rectangle.
  8. Bake in the oven for about 30 minutes, until the outside is slightly browned, cracked and crusty. Leave the oven on.
  9. Cool the log in the pan on top of a wire rack for about 15 minutes.
  10. Line 2 cookie sheets with parchment paper.
  11. Carefully slide the log onto a cutting board, and slice it into 1/4 inch thick slices, and arrange onto the cookie sheets.
  12. Bake for another 15-20 minutes, flipping over the cookies and rotating the cookie sheets halfway through baking. Careful not to overcook and burn the edges.
  13. Remove from oven and cool completely on a wire rack. The more dried out they get, the better!