Gourmet Dog Cookies
Ready In: 10 mins
Yields: 20-30 cookies
Ingredients
- 2 cups whole wheat flour
- 3⁄4 cup rolled oats
- 1⁄2 cup powdered milk (I've used milk in it's place and reduced the water when I don't have dry milk)
- 1⁄4 teaspoon garlic powder
- 1 egg, beaten
- 5 tablespoons olive oil (If you want a REALLY healthy cookie, substitute Udo's Choice Oil Blend with Omegas 3, 6, 9 and ESF's)
- 1⁄4 cup water
- 1 cup beef, pureed. (I have combined meats, as well.)
Directions
- Preheat oven (see choices below).
- In large bowl, mix all ingredients together. The dough will be thick and possibly sticky.
- Knead on floured surface. If really sticky, add a bit of flour as you knead until dough does not stick to hands or board.
- Roll out to about 3/4" thick.
- Cut into squares or use a simple cookie cutter. Yield depends on size of cookie.
- Bake on lightly sprayed sheet according to following directions. You may line sheet with tin foil to make clean up easier.
- I have baked these two different ways. One is at 350 F for 22 minutes, but I recommend this way only if you will use the cookies rather quickly. The other is to use a convected oven set at about 200 F and "dehydrate" the cookies until they are hard and crunchy. (They don't "give" when you push on the centers.) This will prevent spoiling if stored for awhile.
- Let cool.
- Store in a sealed container with moisture-reduction baggies such as those that come in shoe boxes, etc.
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