Ingredients
Equipment
Method
- In a small bowl, finely chop the fresh parsley and mint leaves. Ensure they are as finely minced as possible to distribute their flavor and benefits evenly throughout the mints.1 cup Fresh Parsley, 1/2 cup Fresh Mint Leaves (spearmint or peppermint)
- In a separate medium-sized bowl, combine the unsweetened applesauce, melted coconut oil, and the finely chopped herbs. Stir until well combined.1/4 cup Unsweetened Applesauce, 2 tablespoons Coconut Oil, 1 cup Fresh Parsley, 1/2 cup Fresh Mint Leaves (spearmint or peppermint)
- Gradually add the whole wheat flour (or oat flour) to the wet ingredients, mixing until a thick, cohesive dough forms. If the dough is too dry and crumbly, add a teaspoon of water at a time until it’s manageable. If it’s too sticky, add a little more flour.1/4 cup Whole Wheat Flour (or oat flour for gluten-sensitive dogs), 1 tablespoon Water
- Lightly flour your hands. Take small portions of the dough (about a teaspoonful) and roll them into small balls or flattened discs, similar to the size of a dime to a quarter, depending on your dog’s size and chewing preference.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the shaped mints onto the prepared baking sheet, leaving a little space between them.
- Bake for 15-20 minutes, or until the edges of the mints are lightly golden and they are firm to the touch. The exact time will depend on the size and thickness of your mints. Once baked, remove them from the oven and let them cool completely on the baking sheet before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for up to 2-3 months.
