Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the mashed sweet potato, egg, and chopped parsley and whisk until smooth.
- Add the oat flour to the bowl and stir until a soft dough forms that is slightly tacky but not wet.
- Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
- Use small star-shaped cookie cutters to cut out treats and place them on the prepared baking sheet, leaving a little space between each piece.
- Gather and reroll the dough scraps as needed, cutting more stars until all the dough is used.
- Bake for 13–15 minutes, until the edges look dry and just begin to turn golden.
- Remove from the oven and let the treats cool completely on a wire rack before serving to your dog.
Notes
- Use plain cooked sweet potato with no salt, butter, sugar, or spices added.
- Make sure your parsley is fresh, not dried, for the best texture and color.
- If the dough is too sticky, add 1–2 tablespoons more oat flour; if it is too dry, add 1 teaspoon water at a time.
- Store cooled treats in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
- Make sure your parsley is fresh, not dried, for the best texture and color.
- If the dough is too sticky, add 1–2 tablespoons more oat flour; if it is too dry, add 1 teaspoon water at a time.
- Store cooled treats in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.