Monday, December 27, 2010

Cookie Challenge: Pumpkin Pareils

The goods.
How about another grain and gluten free cookie? These super easy and simple to make bite-sized yum-yums are also dairy-free and nut-free and depending on how you make them - a great size for training! Previous entries in the Cookie Challenge: Smurphy's Embarky Bars, Teller's PB&C's and Q's Tuna Surprise.

Ingredients:
1 can of pumpkin - in our case we used squash - same thing.
1/2 can "lite" coconut milk
5 eggs
pinch salt

Method:
Combine all ingredients in mixing bowl, mix. Prepare a baking sheet with oil, butter (or better yet use Reynold's Release Foil). I used an oral syringe to deposit dollops of batter onto the cookie sheet - SUPER easy to make a bunch of cookies all the same size (approx 20cc) - right on down the line. If I had been able to find my cookie press I probably would have added a bit of rice flour and churned out cookies that way - alternatively I could have used less coconut milk.
Bake in a 350 degree 15 minutes or until center is set.

Results:
For one, these were really cute cookies - they're a bit on the chewy side - and break easily without crumbling. I'd imagine that most dogs with sensitive tummies could eat these easily without any GI upset - particularly for those dogs who eat pumpkin regularly or semi-regularly as a stool stabilizer.

I had left-over batter and decided to bake the remainder into a brownie pan. The cookies setup a bit like a quiche - my two loved both versions equally. I preferred the nuggets as they were easily tucked into my pocket for later.

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