Dogs deserve holiday cookies too, and I thought the flavors of these were perfect for winter time.
I really enjoyed making these because there’s something very satisfying about cutting perfect circles into dough. I didn’t even have a proper cookie cutter and used one of my glass cups instead, but it worked like a charm. Below is the recipe with a few of my minor adjustments. Original recipe is from Proud Dog Mom.
Ingredients
For the donut cookies
1 medium apple (peeled and grated)
2.5 cups of wheat flour
1.5 cups of oat flour (I didn’t have any so I put old fashioned oats into a blender – and done!)
1 tsp of cinnamon
1 egg
1 cup of water
2 tbsp of coconut oil
For the frosting
3 scoops of plain goat’s milk yogurt
1-2 tsp of honey
Instructions
Preheat the oven to 350 degrees
Wash the apple, peel and then grate it into thin strips. Set aside.
Combine wheat flour, oat flour and cinnamon into a large mixing bowl.
In a separate smaller bowl, combine egg, water and coconut oil. Mix.
Pour the wet ingredients from the smaller bowl into the larger one with dry ingredients. Mix until all ingredients are combined. If your dough is flaky (mine was), add a little bit of water until you can mold it into a ball.
Roll your dough out on a flat, floured service to half an inch thick. Use a round shaped cookie cutter, or if you’re like me and don’t have one, a glass cup will also do. I used these and they were the perfect size. Place a small circle cookie cutter in the middle of the large circle to create the donut look. The small centers can also go in the oven as bite-sized cookies (that’s how donut holes are made!)
Bake for 30 minutes.
Set the cookies out to cool. In the meantime, mix up your yogurt icing. Put the yogurt in a wide set shallow bowl – it’s easier for dipping. I also put mine in the freezer for 10 minutes to give it a more solid consistency.
Once your cookies are cooled, you can dip each one into the yogurt. I find this much easier and neater than trying to apply the frosting with a knife or spoon. Place the frosted cookies back on your (now cooled) baking sheet.
Stick the sheet into the freezer for 30 minutes or until the frosting hardens.
Frosted cookies keep for 5 days in the fridge. Un-frosted ones can keep for a week in an airtight container.
Ollie loved these. Hope your pup does too!
JULIENNE CARROTS 