Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a small baking pan or line it with parchment paper. This prevents sticking and makes cleanup easier.
- In a large mixing bowl, combine the mashed sweet potato, all-natural peanut butter, unsweetened applesauce, egg, melted coconut oil, and dog-safe yogurt. Stir until all ingredients are well incorporated and create a smooth, creamy mixture.1 cup Cooked Sweet Potato (mashed), 1/2 cup All-Natural Peanut Butter (xylitol-free), 1/4 cup Unsweetened Applesauce, 1 Egg, 1 tablespoon Coconut Oil (melted), 1/4 cup Dog-Safe Yogurt (plain, unsweetened)
- Gradually add the cooked rolled oats to the wet mixture. Stir gently until just combined. Be careful not to overmix; you want a consistent batter.1/2 cup Cooked Rolled Oats (plain)
- Pour the batter evenly into your prepared baking pan. Spread it out so it’s approximately ½ inch thick for even cooking.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake is firm to the touch. The aroma will be enticing, but resist the temptation!
- Remove the Sugar Cookie Cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
This recipe is generally safe for dogs. Consult your veterinarian if your dog has specific allergies, sensitivities, or health conditions. This is a supplemental meal or treat, not a sole daily diet. Portion control is key. Store in the refrigerator for up to 3-4 days, or freeze for longer storage.
