2 cups buckwheat flour
1/2 cup ground flax seeds (flax meal)
2 large eggs
1 cup canned pumpkin puree
1/4 cup chicken (or beef stock)
Steps to Make It
Preheat oven to 350 Fahrenheit
Line two large baking sheets with parchment paper or silicone baking mats
Place buckwheat flour and ground flax meal in a large mixing bowl. Add pumpkin puree, eggs, and chicken or beef stock. Use an electric mixer or stand mixer and beat on high until the mixture is smooth and very thick.
For easy prep, use a 1 tablespoon equivalent spring-loaded scoop (like an ice cream scoop) to drop rounded mounds of mixture on prepared baking sheets. Use a fork to press down on mounds, just like making classic peanut butter cookies. Dip fork in water frequently to prevent sticking and press mounds until they are about 1/4-inch thick. For small pets: Use a teaspoon instead of a tablespoon to drop mounds of dough on baking trays.
Bake in preheated oven for 20 minutes. Remove trays and turn the dog treats upside down. Return to oven and bake for an additional 20 minutes. When done cookies should feel hard to the touch. Cool completely on a cooling rack.
When completely cool place dog cookies in an airtight container. If cookies aren't completely cool when stored, they may become soggy. If this happens, crisp in the preheated oven for about 8 minutes OR store in a small paper lunch bag instead of in plastic.
Depending on how often you give your dog treats, tightly wrap and freeze part of the batch and thaw and use as needed.