- 1 cup oat flour (or whole wheat flour if your dog is not sensitive to it)
- 1/4 cup peanut butter, all-natural (ensure the only ingredient is peanuts)
- 1/2 cup cooked sweet potato, mashed (or 100% pure pumpkin puree)
- Preheat your oven to 400ºF/200ºC and prepare a baking tray with parchment paper.
- Stir together mashed sweet potato and all-natural peanut butter (no sweeteners or additives)
- Add the flour. If using oat flour you can make it yourself by just grinding quick or rolled oats into a flour using a food processor. If your dog is not sensitive to wheat feel free to use whole wheat flour.
- Mix the flour into the wet ingredients with a spoon or your hands until fully combined. The dough will be a little sticky but I find it pretty easy to roll out. If the dough seems too dry you can add a splash of water or oat milk. If the dough is too sticky to roll out just add a bit more flour.
- Transfer the dough to a silicone mat or sheet of wax paper and roll out to between ¼” and ½” thickness. (Placing another piece of wax paper on top of the dough can make it easier to roll if it’s sticky). Cut out your treats using a biscuit cutter of your choosing or simply slice the dough into small square treats. Keep in mind that as there are no rising agents in this dough so the thickness of the biscuit at this stage will be the thickness of the cooked biscuit.
- Transfer the cut-out treats to your lined baking tray and bake at 400 degrees F for 12-15 minutes. For softer treats bake for 10-12 minutes and for crunchier treats bake for 15 minutes.
- Allow to cool completely and store in an air-tight container in the fridge for up to one week or freeze for up to 2 months.
30 minutes, yields 40-50 cookies
Source: Best of Vegan