I wanted to create a high protein, grain free cookie that my dogs could enjoy for the holidays. The aromatic spices are safe for dogs in small amounts, and good for the digestive system. I used oat flour to roll out the dough, though you could use tapioca, coconut or another flour for a 100% grain free cookie.
Ground red lentils made for a festive, dense cookie, but next time I’d try with a lighter flour. The dogs really seem to like these just as they are, and they smell pretty good, too.
I cut them thick, and they stayed soft in the middle. They were more like mini meatloaves, and did not rise or spread.
1 sweet potato
1 pound red lentils
1/2 pound ground beef
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp baking powder
Step 1: Brown beef in a skillet. Chill for at least 1 hour, uncovered, in the fridge.
Step 2: Chop sweet potato and boil for 20 minutes. Chill, remove skin.
Step 3: Mix beef, potato and egg.
Step 4: Mix spices, baking soda and baking powder.
Step 5: Grind red lentils into a powder using a coffee grinder or food processor.
Step 6: Mix lentil flour in, then let rest for 20 minutes while lentils soak in liquid ingredients.
Step 7: Form into a ball, then flatten with your palm to 1/4 inch. Cut into cookies and place on greased cookie sheet or parchment paper.
Step 8: If more flour is needed to roll out, grind oatmeal into oat flour or use a grain-free flour alternative like coconut flour, tapioca flour, etc.
Step 9: Bake for 20 minutes at 350 degrees Fahrenheit.