Carrot Cookie for Dogsby Susan Dorling
A superb source of beta carotene, vitamins A and C, potassium and fiber, carrots take center stage in these delightful, easy-to-bake dog cookies. The supporting cast includes a bevy of nutritious ingredients like oats, squash and sunflower seeds. Easy as pie to make, these crunchy treats are sure to wow 'em.
Preheat the oven to 350 degrees Fahrenheit. Peel, dice and finely grind the carrots and zucchini in a food processor or blender. Peel, cube and cook the butternut squash until soft, then mash with the potato masher or ricer until smooth.
Combine all the ingredients together in a food processor or mixing bowl, and mix until a dough forms. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Spoon tablespoons of the mixture for each cookie close together on the baking sheet.
Bake for 20 to 25 minutes or until lightly browned. Remove the cookies from the oven. For extra-crispy treats, turn off the oven and leave the cookies inside for a couple of hours. Store in an airtight container in the refrigerator.
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- Baking sheet
- Aluminum foil or parchment paper
- Potato peeler
- Food processor or blender
- Potato masher or ricer
- Mixing bowl
- Mixing spoons
- Measuring cup
- Medium pot or saucepan
- 1 cup oat flour
- 1 cup brown rice flour
- 1/2 cup old-fashioned, rolled oats
- 1/2 cup hulled, unsalted sunflower seeds
- 1/2 cup pureed carrots
- Small zucchini, pureed
- 1/2 cup cooked, pureed butternut squash
- 1/4 cup water
- Substitute chopped peanuts for the sunflower seeds.
- For variety, use other raw vegetables, such as soft-skinned squashes, fresh corn or alfalfa sprouts. Or use other cooked vegetables, such as cauliflower, broccoli and green beans.