Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the mashed sweet potato in a medium mixing bowl and stir until smooth.
- Add the peanut butter and mix until fully combined and creamy.
- Add the oat flour gradually, stirring until a soft, playdough-like dough forms that is not overly sticky.
- Lightly dust a work surface with a pinch of oat flour and place the dough on it.
- Pat or roll the dough to about 1/4 inch thickness.
- Cut the dough into small bite-size shapes using a cookie cutter, knife, or clean bottle cap.
- Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
- Bake for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden.
- Remove the baking sheet from the oven and let the cookies cool completely on the pan before serving to your dog.
Notes
- Always use xylitol-free peanut butter, as xylitol is toxic to dogs.
- For crunchier treats, roll the dough slightly thinner and bake on the longer end of the time.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a few extra days.
- For longer storage, freeze baked cookies for up to 2 months and thaw before serving.
- Break cookies into small pieces for training rewards, puzzle feeders, or gentle senior snacks.
- For crunchier treats, roll the dough slightly thinner and bake on the longer end of the time.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a few extra days.
- For longer storage, freeze baked cookies for up to 2 months and thaw before serving.
- Break cookies into small pieces for training rewards, puzzle feeders, or gentle senior snacks.