Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the egg, unsweetened applesauce, and peanut butter until well combined.1 large Egg, ¼ cup Unsweetened Applesauce, 2 tablespoons Unsweetened, Unsalted Peanut Butter
- Stir in the grated carrots and optional cinnamon until evenly distributed throughout the wet mixture.½ cup Grated Carrots, 1 teaspoon Cinnamon
- Gradually add the whole wheat flour (or oat flour), mixing until a firm dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it's manageable.1 ½ cups Whole Wheat Flour (or oat flour for grain-sensitive dogs)
- Lightly flour a clean surface and roll out the dough to about ¼-inch thickness. Use your favorite dog-bone shaped cookie cutters to cut out the cookies.
- Place the cookies on the prepared baking sheet, leaving a little space between them. Bake for 15-20 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This ensures they achieve their signature crunch.
Notes
Can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 2-3 months.
Consult with your veterinarian before introducing new food to your dog's diet.
