Our nutritionist on staff, Guilio Ferrari, really likes your “cookie” recipe, as he called it :), but he suggested a few little changes so it’d be perfect for all dogs, including ones that might have sensitivities to certain foods that can cause allergies.

He said he loved your recipe, and said to tell you he would be be making it this weekend at the SuperPetFest(.com), and that he will be calling it “Becca’s Pumpkin Delight”.

His suggestions were:

1. DEFINITELY wheat (even whole wheat!) is a villain. Change it to either whole oat flour (not half as bad), spelt flour, coconut flour, tapioca flour, etc. Potato flour is a little controversial, since it’s glycemic index is so high, but for a treat (small quantities) it’s ok, as long as the dog isn’t allergic to it.

2. He’s not a fan of milk for dogs, and here is the reason: COW’s milk contains Alpha 1 and Alpha 2 proteins. Dogs don’t digest Alpha 2. Also, dog’s after the age of 1 don’t produce lactase, an enzyme essential to digest milk. Is it NOCIVE for dogs? Not necessarily. It may cause some bloating, gas, or may just run right through. But it’s not going to add anything to the nutrition. At these small quantities used in the recipe, it’s a toss up, really. He would prefer if goat’s milk (raw if possible) was used.

3. And last but not least, it would be better if the peanut butter was sugar-free, natural peanut butter. The one where the oil separates. There is waaaay too much sugar in regular store bought pb’s.

You know, those sound a lot like suggestions that would be good for us humans, too!