2 hour resting time in oven (optional) 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 25- 30 (depending on dog treat cutter size)
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Food Processor
Dog Treat Cookie Cutter
Ingredients
2cupsoatsdivided
1 ½cupscarrotspeeled and shredded
¼cupflour
¼cupplain Greek yogurt
1large egg
2tbspcoconut oilmelted
2tbspblack chia seedor flax seed, optional
½tspground cinnamon
½tspground ginger
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place 1 cup of the oats into a food processor and blend until it becomes a flour-like consistency. Pour into a large mixing bowl.
Add the remaining cup of oats, shredded carrot, flour, Greek yogurt, egg, coconut oil, black chia seed, ground cinnamon, and ginger, and mix until well combined. Side Note: If the mixture is too sticky, lightly dust the surface with flour or additional ground oats.
Using a rolling pin, roll out the dough to approximately 1/4-inch thick. Use your desired dog treat cutter to cut out the treat shapes and place them on the prepared baking sheet.
Place into the oven to bake for 20, rotating the tray halfway through cooking, until golden brown. For extra crunchy treats, turn off the oven, leave the dog treats inside, and let them sit for two hours. For softer cookies, remove them after 15-20 minutes to cool at room temperature.
Store in an airtight container in the refrigerator for two weeks or in the freezer for up to 2 months. Side Note: We always freeze our homemade treats and Grace enjoys them straight from the freezer.