Willow’s Cookies

Today I was trying to decide what to bake, and I was leaning towards cookies, when my Great Dane, Willow,  came over and sat on my lap. My dog has always been my salvation, and at parties if you have a pet that is usually where you can find me ( I promise I am still fun at parties). I originally did my BSc. at the University of Guelph (Go Gryphons) and wrote the MCAT with the intentions of applying to veterinarian medicine, sometimes I still regret not applying. I did however learn a lot of great things when interning at veterinary clinics, the importance of nutrition high on that list. These cookies check all the boxes, they have healthy ingredients but are still drool worthy to your pal and an added bonus they are easy to make with simple ingredients. These cookies are her favourite, she usually starts to whine about 10 minutes into baking time when she can smell what is baking.  Here she is patiently waiting for them too cool, this photo isn’t the best but she kept checking me for cookies when I moved in her direction so this was the best I could get without getting soaked.

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Start out by baking one large sweet potato until it is soft, you will want about 1 cup of mashed sweet potato. Once its baked, and cooled, scoop out the flesh from the peel and place it in a large bowl. Add in one over ripe banana. Using a fork mash together with until smooth. I promise it will start to look better in the next picture ;).

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After you’ve mashed the banana and sweet potato add in the remaining ingredients of rolled oats, egg, cinnamon, and flour. It may look like I’ve just used all purpose flour here but it is actually a blend of whole wheat and Einkorn flour. You could use all purpose flour here but just like for use there is more nutritional benefit from whole wheat flours or ancient grains. I also really like the Einkorn flour in these treats as it actually has high protein and that gives more moisture in the baking which is great in something like a dog cookie. But honestly if you only have all-purpose, or whole wheat, those will work fine, still be delicious, and still way healthier than most commercial dog cookies.

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After you’ve added all the ingredients just mix them together until they are evenly combined. The dough will seem quiet sticky but don’t add more flour, this will happen when we knead the dough.

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Once the ingredients have been well combined generously flour a counter top, and using a spatula scrape out the dough onto the floured surface. Sprinkle a little flour over the top of the dough and hand knead 4 -5 times until the dough is no longer sticky.

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Adding a little more flour to the counter top roll out the dough to between a 1/4 and a 1/2 inch thickness.

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At this point you can just cut them into rectangles quickly, or if you happen to have a dog bone shaped cookie cutter just laying around that works too.

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Once you’ve rolled and cut out all the cookies place them on a parchment lined cookie tray.

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The cookies are just about ready for the oven all that is left is a quick brush of melted coconut oil for each cookie.

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Place the trays in a preheated 300 degree oven for about 45 minutes. After 45 minutes turn off the oven, but leave the cookies to cool slowly in the oven for 1 hour. After that remove from the oven and let them cool completely.

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Once they are cooled let your pup have one the smells have been probably making them hungry.

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Don’t worry I was nice she got more than one, I mean really they are almost like vitamins ;).

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Ingredients:

1 1/2 cups flour ( I used 1 cup einkorn flour and 1/2 cup whole wheat)

1/4 cup whole oats

1 overripe banana

1 cup mashed sweet potato, about 1 large cooked

1 large egg

1 teaspoon cinnamon

2 tablespoons coconut oil

Preparation:

  • Bake a large sweet potato in the oven until it is fully cooked.  Once cool enough to handle, cut in half and remove flesh from sweet potato and place in a large bowl.
  • Preheat oven to 300 degrees and line two cookie trays with parchment paper.
  • Add the overripe banana to the bowl with the sweet potato, using a fork, mash the two together until smooth and completely combined.
  • Add in the flour, oats, cinnamon, and the egg. Mix well until all the ingredients are completely incorporated. The dough will still be fairly sticky.
  • On a well floured surface scrape the dough out of the bowl and onto the counter. Generously sprinkle the top of the dough with more flour and knead 4 – 5 times. This helps the dough lose stickiness and makes it easier to roll out.
  • Once the dough is kneaded, add a little more flour to the counter and roll the dough out to between a 1/4 ” and 1/2″ thickness.
  • Using a 2″ cookie cutter, or slice into rectangles, cut out the cookies and place them on the parchment lined tray.
  • Once all the cookies are rolled and cut out, warm up the coconut oil and generously brush over the top of each cookie.
  • Place trays in preheated oven and bake for about 45 minutes, if you made larger cookies it will take longer.
  • Once the cookies have baked for 45 minutes, turn the oven off, but leave the cookies inside.
  • After the cookies have cooled in the oven for an hour, they are ready to be removed and cool completely.
  • Cookies store well in an air-tight container for about 1 month.

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