Instant Vortex Air Fryer - DIY Pumpkin & Peanut Butter Dog Biscuits


  • 2 cups pumpkin purée
  • 2 eggs
  • 3 tbsp all-natural smooth peanut butter (on the ingredient list there must be only peanuts no additives or sugar)
  • 1/2 cup rolled oats
  • 3 cups whole wheat flour extra flour for dusting
  • 1 tbsp honey



  1. Add the rolled oats into a blender and until flour consistency. 

  2. In a large bowl, whisk together all ingredients until combined and a dough forms. 

  3. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. 

  4. Use your preferable shaped cookie cutter to cut out the dough.

  5. Select -Bake - set the temperature to 350 °F and 20 minutes until golden brown.   Press Start. 

  6. Once the Air fryer is preheated, open the air fryer basket, and then transfer the biscuits to the AF basket, placing them 0.5-inch apart. 

  7. Once the cooking cycle is done, remove the basket place the cookies on a wire cooling rack to cool completely. Work on batches.  

  8.     Put them in an airtight container to store them for 6 weeks, or you can freeze them for 3 months. 

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