It always fills my heart with joy how easily you can make a dog extremely happy with a few treats and a good rub on the back. Seeing that tail wag back and forth brings a warmth that can cure even the heaviest overcast moods.
I noticed in my research a growing demand for gluten-free, soy-free, and corn-free treat options for our canine companions. Realizing that the Pumpkin-Apple MacroDog treats were made with wheat and therefore not gluten-free, I thought I’d experiment with some wonderful rice flour instead of wheat flour for this next recipe.
I actually prefer the rice flour treats over the wheat flour treats; the dough was certainly a bit trickier to roll out* but made a crispier and crunchier cookie treat!
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Makes 90+ small cookies
– 2 large apples, finely grated
– 1-2 tbsp. finely chopped fresh mint
– 1 pinch salt
– 2 tsp cinnamon
– 1 cup rolled oats
– ¼ cup arrowroot flour
– 1 ½ cup rice flour
– 3-4 tbsp. water
Preheat oven to 375 degrees.
In a large bowl, grate the apple. Add 2 tbsp. water and stir around. In a separate bowl, whisk oats and rice flour with arrowroot flour, salt, and cinnamon. Stir flour mixture into grated apple, adding an additional tablespoon of water or two as needed to form a smooth dough.
Separate dough into two portions. Roll dough out about ¼ inch thick and, using a cookie cutter of your choice, cut out as many cookies as you can, placing the cut outs on a parchment-lined cookie sheet. Re-roll the remaining dough, roll out ¼ inch thick, and cut out as many cookies as you can, repeating the process until all the dough has been used up.
Bake cookies at 375 degrees for about 20 minutes or until beginning to turn golden. Remove from oven and let cool completely before sharing with your canine friend.
As always, MacroDog treats are human-friendly, so don’t be afraid to give them a try yourself!
*Note: Rice flours make a stickier and flakier dough, so take some extra care in rolling and cutting it out.