Sweet Potato Dog Cookies

• Vegan
• Gluten free

• Produce

  • 1/2 cup Sweet potato, cooked

• Pasta & Grains

  • 2 cups Rolled oats or quick oats

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 2 tbsp Water

Found on avirtualvegan.com

Description

Ingredients

• 2 cups rolled oats or quick oats
• 1/2 cup cooked sweet potato
• 2 tablespoons coconut oil
• 2 - 3 tablespoons water

Directions

• Preheat oven to 350°F
• Add the oats to a food processor and process until they are a course flour like consistency.
• Add the cooked sweet potato and the coconut oil.
• Process until well combined.
• Add the water 1 tablespoon at a time, pulsing in between each addition, until the mixture can be squeezed into a dough with your fingers,
• Tip out and knead together a bit so its all in a big firm ball.
• Roll out to about 3 - 4 mm thick. I rolled mine out on a silicone mat but if you dont have one you might need to sprinkle some flour on the surface to stop the dough sticking. If your dog is wheat intolerant be sure to use oat flour (just process a few more oats until they are flour). You can also roll it out between two sheets of parchment paper if you prefer.
• Cut out into cookie shapes using a cookie cutter or just cut the dough into even pieces with a knife or pizza cutter.
• Carefully transfer the cookies to a cookie sheet and bake in the oven for 20 - 25 minutes. Keep an eye on them towards the end as they go from ok to slightly over done very quickly.
• Cook on a cooling rack and store in an airtight container.