If your oven is hot from baking Christmas cookies, why not whip up a batch for your pooch? The combination of sweet potatoes and coconut are sweet and fragrant enough to entice your hound and be good for her too! Also, the coconut has medium-chain fatty acids which are found to be especially beneficial to aging dogs, as it helps them retain brain capacity. Just be sure you don’t mix up the people cookies and the dog cookies since chocolate is toxic to dogs! While these dog cookies smell wonderful, but most people would find them a little bland.
- 2 tsp. flax seed meal in 4 Tbl. water (we use Bob's Red Mill sells flax seed meal or grind your own!)
- 2 cups cooked sweet potato, skinned
- 2 cups unsweetened coconut flakes (we like Let's Do Organic brand)
- 2 Tbl. maple syrup
- 1 Tbl. coconut oil
- 1 tsp. cinnamon
- up to 1/4 cup water, as needed to mix dough
- Mix up flax seed meal in water. Set aside to get gooey and sticky.
- Preheat oven to 375 and line two cookie sheets with parchment paper or reusable silicone baking sheets.
- In a food processor or high-power blender (or mix by hand in a large bowl - this will take some muscle by hand!), combine cooked/skinned sweet potato, coconut flakes, maple syrup, coconut oil, cinnamon and flax seed meal in water.
- Pulse a few times and add a little water if needed to make the dough smooth. Process again until all ingredients are incorporated, adding water if needed. Dough should not be too wet! It will be light and fluffy when ready, with a soft orange tint.
- Drop by spoonfuls onto parchment paper. Your dog's size will determine the size of the spoonfuls. For example, a toy poodle's cookies will be a bit smaller than a Great Dane's. Estimate a good size for your pooch!
- Bake at 375 for 15 to 20 minutes. These cookies are still soft when done, and the edges will be toasted/golden brown. Allow to cool on the cookie sheet a few minutes before moving to a storage container.
- Keep fresh dog cookies in the fridge to prevent mold.
- Need help baking your sweet potato? You can do it in the traditional oven or a microwave.
- In the oven: First, pierce skin several times, then wrap in foil. Bake at 375 for about one hour, until potato is soft when you squeeze it. Allow to cool a little before making cookies.
- In the microwave: Pierce with a fork several times, then place sweet potato on a microwave-safe plate. Microwave on high for 5 to 8 minutes, or use your oven's "potato" setting. When done the sweet potato will be soft if you squeeze it.
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