Humans aren’t the only ones with food allergies and sensitivities – our pets can also deal with these issues. A good friend of mine always made the food and treats for her pets and this is one of her recipes that I’ve adapted to fit those dogs with gluten sensitivity. It’s my experience that most dogs love peanut butter and carob so I’ve incorporated those ingredients as well but if your dog can’t have peanut butter try using pumpkin or sunflower seed butter instead.
My son and his family went on a short vacation this last week and I’ve been dog sitting for their springer spaniel. He gobbles up these cookies, probably would eat all 20 that the dough made if I’d let him! His dog walker took several home to her 2 dogs who also loved them.
Preheat oven to 350 degrees and lightly grease a large baking sheet. In a medium to large mixing bowl add:
1 1/2 cups white rice flour
1 cup sweet potato flour*
1/4 teaspoon salt
1 teaspoon sugar (I used date sugar)
2/3 cup peanut or seed butter
In a small bowl mix together:
1/2 cup pumpkin seed protein (or pea protein would work well)
1/2 cup cold water
Add to the dry ingredients along with:
1 cup chicken or beef stock
Mix until completely combined, mixture may be a little sticky, if so add a little more flour. If you have a biscuit cookie cutter, feel free to roll out the dough and cut into biscuit shapes. I didn’t have one so I used my 1/4 cup scoop to form cookies and then flattened them. Cook 45-60 minutes, or until completely firm. Cooking time will depend on the size of your cookies. I cooked mine for about 40 minutes and they turned out still soft in the middle.
*Amazon has a wide variety of sweet potato flours available.
Store in an air-tight container.
cookingwithoutallergens 