A fat free cookie that satisfies the calories police and...the eater!
1 medium ripe banana
1 cup shredded carrots (see note below)
1/4 cup applesauce, unsweetened
1/8 cup water (you may need to add an additional 1/8 cup water)
1/2 tsp vanilla
1/4 cup dry blueberries
1 1/2 cups whole wheat flour
1 cup rolled oats
Additional flour for Rolling
Preheat oven to 350° F
Mash the ripe banana in a small bowl.
Soak the blueberries in water and vanilla.
Grate the carrots, and mix with the banana.
Then pour in the applesauce and the blueberries soaked in the vanilla and water. In a medium bowl, whisk together the flour and oats.
Make a well in the center of the dry ingredients and pour in the carrot mixture.
Stir until thoroughly combined.
Knead the dough in the bowl with your hands.
Fold out onto a floured surface and continue to knead until a dough has formed.
Roll out to 1/2 inch thickness. We use guide rings on a rolling pin for perfect thickness.
Cut out into 3 inch pieces (I used a carrot shaped cookie cutter).
Lightly spray a baking sheet with non-stick spray.
Place the cut-outs on the baking sheet and bake for 25 minutes.
Let them cool completely on a wire rack.
Storing - These treats will be fresh in the refrigerator for 3 weeks. Keep them in the freezer for up to 6 months.
My two legged loves these. We have caught her eating them. So, if you want to make sure you get your fair share...make your two legged double the recipe.
Yield - Using a 3 inch cookie cutter, you'll get 24 biscuits.
Tips & Techniques
Shredded Carrots we like a very fine shred, food process unpeeled, washed carrots
Crunchy - Leave them in the oven overnight, after it's turned off, and you'll bake up a sweet and crisp homemade dog treat.