These delicious cookies are perfect for our furry friends but also suitable for humans – just add in a little sugar. I like using coconut sugar or jaggery.
Our two rescue pups Kappu and Tippu are obsessed with these cookies and prefer them to meat treats. Since we have transitioned them slowly to a more plant-predominant diet, they are absolutely thriving. My mum tends to make most of their food and mix it in with some vegan-friendly kibble. Their staple diet now includes lentils, sweet potatoes, nutritional yeast, some hemp oil and lots of vegetables and we often supplement too. For more information, do check out this website run by Professor Andrew Knight.
This recipe really is very flexible and you can add in more oats instead of the wheatgerm if you like. My dogs don’t like the cookie when it’s too crispy or baked for too long so keep an eye as oven timings vary. It will also crisp up once taken out of the oven. It keeps well for about a week in the fridge and can also be frozen.
- 2 tablespoons ground flaxseed
- 1/2 cup wheatgerm
- 2 cup whole rolled oats
- 1/2 cup wholewheat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large overripe banana mashed
- 1/4 cup apple puree
- 2 tablespoons plant milk
- 3/4 cup peanut butter
- Preheat the oven to 170 degrees
- Add the flaxseed, wheatgerm, oats, flour, cinnamon and salt to a large bowl and mix with a wooden spoon.
- In a separate bowl, mash a banana thoroughly. Add the apple puree, peanut butter and plant milk and mix in well. You shouldn't have any lumps.
- If it is too runny, add in some more oats or wheatgerm. If it's too thick, add a splash more plant milk or some coconut oil.
- Take a small amount of the mixture (around a tablespoon's worth) and roll into a ball. It should come together nicely in your hand. Flatten slightly on a silicone baking mat (or lined baking tray) and pop in the oven.
- Bake for 20 minutes. Set aside to cool.