I also call these Quiet Cookies because I used them to teach my pups to stop barking. Their minty-fresh breath is just an added bonus!
Prep Time20 minutesmins
Cook Time40 minutesmins
Course: pet cookie
Cuisine: American
Servings: 50cookies (depending on size you cut)
Calories: 84kcal
Author: Kathy Hester
Ingredients
1cupcoconut oil
1/4cupground flaxseed mixed with 1/2 cup warm water
2ripe bananasbroken into small pieces
1/2cupunsweetened applesauce
2teaspoonspeppermint extract
3cupswhite whole wheat flour, can sub a gluten-free flour blend if there's an allergy
2cupsrolled oats
1teaspoonsalt
Instructions
Oil a large cookie sheet and preheat the oven to 350°F.
Cream the coconut oil, flaxseed mixture, bananas, applesauce and peppermint together in a mixer (or mash together using a pastry cutter) until the banana is mashed well and the coconut oil is thoroughly incorporated.
Add the salt, 2 cups of the white wheat flour and 1 cup of the rolled oats. Mix well,
Add the oats and remaining flour.
Press the batter evenly on the cookie sheet, spreading it into each corner. Take a dough scraper or
Knife and score the dough.
Bake for 40 minutes. You can leave them like this and have softer cookies with a crisp bottom,or you can break the pieces off, turn them upside down and spread onto 2 large cookie sheets, baking for an additional 10 to 15 minutes.