Doggie Cookies

These cute little cookies are for your furry friends. They are easy and fun to make. Usually dog recipes require lots of gross ingredients that no one would have around in their kitchen. Well it doesn’t have to be that way because I’ve found and altered a really great recipe from Rosanna Pansino‘s Nerdy Nummies cookbook. So let’s give our furry friends some love and make these simple doggy cookies.

INGREDIENTS:

• 2 1/2 cups almond flour (or flour of your choice)
• 1 cup peanut butter
• 1 cup water (as cold as possible)
• 1 1/2 tablespoon honey
• 1 egg
• 3/4 cup quick oats
• 1 teaspoon baking powder
• Plus you will need a bone shaped cookie cutter

DIRECTIONS:

1. First, in a medium sized mixing bowl combine your flour, eggs, and baking powder.
2. After well combined, add your peanut butter, honey, and water. Once that is all mixd up, you should see dough. Knead oats into the dough. Don’t worry if you don’t see dough. If it’s too wet, then just add more of the flour. If it’s too stiff, just add water. Now, wrap your dough in waxed paper or saran wrap. Refrigerate for at least 30 minutes. 
3. After chilling, roll out the dough 1/2 in. thick. Make sure your surface is coated with flour.
4. After the dough is rolled out, take your cookie cutter and cut out a bunch of little bones.
5. Remove the excess dough and place the bones on a baking sheet.
6. If you want to go the extra mile you can take a fork and pierce it straight down the middle making little holes.
7. Bake for 18 minutes at 350 degrees F.
8. Let cool and frost if desired (see recipes below).

FROSTING INGREDIENTS:

• 1/4 cup + 2 tablespoon cornstarch
• 1 tablespoon peanut butter
• 1/4 cup water
• 2 teaspoons honey
• Food dye (optional)

FROSTING DIRECTIONS:

1. In a medium bowl mix 1/4 cup cornstarch with half of the water.
2. Add the remaining water with peanut butter and honey. Mix thoroughly 
3. Add remaining cornstarch until you get the consistency you want
4. Add food dye any color you wish

A FEW TIPS:

• Alter the recipe if your dog has any food allergies or sensitivities 
• When rolling out the dough, roll it thick. Because we only use one egg, they don’t rise much
• Frosting will be thin at first, but will thicken as it dries
• Store in an airtight container or in the fridge

Thanks for baking with me!
~Natalie