Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, stir together the mashed sweet potato and xylitol-free peanut butter until smooth and well combined.
- Add the oat flour gradually, mixing until a soft, cohesive dough forms that is not overly sticky.
- Lightly dust a clean work surface or a sheet of parchment with oat flour and turn the dough out onto it.
- Pat or roll the dough to about 1/4 inch thick.
- Cut into small shapes with cookie cutters or slice into bite-size squares with a knife.
- Arrange the cookies on the prepared baking sheet, leaving a little space between each piece.
- Bake for 20–25 minutes, until the cookies feel set and the bottoms are just starting to turn golden.
- Remove from the oven and let the cookies cool completely on a wire rack before serving to your dog.
- Store cooled cookies in an airtight container at room temperature for up to 5–7 days.
Notes
- Always use peanut butter that is clearly labeled xylitol-free, as xylitol is highly toxic to dogs.
- If the dough feels too sticky, work in an extra tablespoon of oat flour; if it seems dry, add a teaspoon of mashed sweet potato.
- Break cookies into small pieces for training rewards or crumble into puzzle toys and snuffle mats.
- For dogs with sensitive teeth or seniors, you can slightly underbake for a softer texture while still ensuring they are fully cooked.
- If the dough feels too sticky, work in an extra tablespoon of oat flour; if it seems dry, add a teaspoon of mashed sweet potato.
- Break cookies into small pieces for training rewards or crumble into puzzle toys and snuffle mats.
- For dogs with sensitive teeth or seniors, you can slightly underbake for a softer texture while still ensuring they are fully cooked.