I’ve been trying a few new recipes for dog-friendly cookies and I may have found one. It’s squash and pumpkin season, so why not? I really like butternut squash. I prefer it over the pumpkin because it’s easier to cut :)
So, here’s the recipe:
2 cups roasted butternut squash
1 cup quick oat flakes
1 cup coconut flour
½ cup melted butter
2 eggs
1 teaspoon of cinnamon
1 teaspoon of ginger powder
pinch of salt
Instructions: Preheat oven to 180C or 350F. Mix everything together until well combined. It will be smooth and moist. Scoop out with a measuring spoon and make balls. Place them on a baking sheet and flatten. Bake for 10 minutes, place onto a cooling rack and cool completely before tasting and sharing. We all liked these. I personally dislike the texture and taste of coconut flour, but in these cookies it is really ok. I think I will try oat or almond flour next time.
Note: these are primarily dog cookies, they are not really sweet. You’ve been warned. They go well with jam. Just saying.