Grey Muzzle board president Denise Fleck loves to cook for her pups. This is one of her family's favorite dog cookie recipes. These are likely to go fast, so you may want to stock up and make a double batch!
Haiku Fleck's Favorite Pumpkin Sweet Potato Dog Cookies
1½ Cups Brown Rice Flour
½ Teaspoon Cinnamon
1 Cup Mashed Baked Sweet Potato
½ Cup 100% Pure Pumpkin Purée
1 Cup Old Fashioned Oatmeal (dry)
¼ Cup Water
1 Tablespoon Molasses or Honey
Bake or microwave sweet potatoes and cool.
Preheat oven to 350ºF.
In a large mixing bowl, mash sweet potato, then add pumpkin, egg, cinnamon and molasses until well mixed.
Add rice flour and as much water as needed until you have a thick batter and work in oatmeal.
With your fingers, pinch off a small amount of the mixture (approx. 3/4 teaspoon) and roll into little balls. Place the balls on the baking sheet, spacing about an inch apart.
Take a fork and flatten balls to ¼” thick. Dip fork in cold water in between flattening cookies to prevent sticking.
Bake at 350ºF for 20 minutes.
Flip them over and continue baking another 10 minutes. For crisper cookies, keep on baking until desired consistency.
Cool & let your pups enjoy!
Store in refrigerator for up to a week in an airtight container or in the freezer for up to a month.