Holy Mackerel Cookies


  • ½ cup canned mackerel drained and crumbled
  • 1 cup whole grain bread crumbs
  • 1 egg beaten
  • 1 tbsp Nummy Tum Tum Pumpkin Puree


  • Combine all ingredients, mix well. Drop ¼ teaspoon balls onto a greased cookie sheet. Bake at 350 F for 8 minutes. Cool biscuits completely, and store covered in the fridge for 1 week, or in the freezer for 3 months.