Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Measure 1/2 cup of the cooked, mashed sweet potato and place it in a medium mixing bowl.
- Add the peanut butter to the bowl and stir until smooth and well combined.
- Add half of the oat flour and mix, then add the remaining oat flour and stir until a soft dough forms.
- If the dough is too sticky, mix in a small amount of extra oat flour until it is soft but workable.
- Lightly dust a work surface with oat flour and roll the dough to about 1/4-inch thickness.
- Cut out shapes with small cookie cutters, or pinch off small pieces and flatten them into discs with your fingers.
- Arrange the cookies on the prepared baking sheet, spacing them slightly apart.
- Bake for 20–25 minutes, or until the edges are set and lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack before serving.
- Store cooled cookies in an airtight container at room temperature for up to 5–7 days, or freeze for longer storage.
Notes
- Always use peanut butter that is clearly labeled xylitol-free, as xylitol is toxic to dogs.
- You can bake sweet potatoes in advance at 400°F until fork-tender, then cool and mash for this recipe.
- For smaller dogs or training treats, break or cut the baked cookies into tiny pieces.
- For senior dogs who need a softer texture, reduce the bake time slightly to keep the cookies chewier.
- You can bake sweet potatoes in advance at 400°F until fork-tender, then cool and mash for this recipe.
- For smaller dogs or training treats, break or cut the baked cookies into tiny pieces.
- For senior dogs who need a softer texture, reduce the bake time slightly to keep the cookies chewier.