It's about to be spooooky time, but these cookies are far away from being spooky!
These cookies are made with Korean Sweet Potatoes to give it a more dense and slightly sweet chestnut flavor! Highly packed with fiber, potassium, Vitamin A, and Vitamin C, these cookies are not only more nutritious than store-bought treats, but will surely keep your pup happy! There's also a fun Halloween printable recipe at the bottom :) Happy Baking!
Ready in 20 minutes
Makes 24 cookies
Ingredients
1 Medium baked Korean Sweet Potato
2 cups plain Oats or 2 cups of Oat Flour
1 Medium ripe Banana
1 Large Egg
Water
You will need:
Blender (if using oats)
Convection Oven
Cookie Cutters
Parchment Paper
Rolling Pin
Preparation
Set the convection oven for 350 degrees
While the oven is heating up, let’s do all of the prep work!
First, blend your dry oats into oat flour (2 cups of oats equal to 2 cups of oat flour)
Next, peel the skin off of your already baked sweet potato
Mash together the sweet potato and banana together with a fork until smooth (texture of mashed potatoes!)
Crack the egg in a separate bowl. This saves you from accidentally adding bad eggs into your mixture and makes it easier to fish out any egg shells if any does fall in
Add egg into sweet potato and banana mixture and mix until homogeneous
Fold oat flour (1 cup at a time) into the mixture until it forms a dry dough
If the dough is crumbly, add 1 tbsp of water at a time until the dough is smooth but not sticky!
Roll the dough into a perfect ball and place it between 2 pieces of parchment paper
The parchment papers helps the dough stay smooth and not sticky when rolling out
Start in the middle of the dough and roll halfway away and halfway towards you (repeat this pattern until the dough is the thickness you want)
Keep in mind because the dough has no leavening agents, the thickness of the dough you set on will be the thickness of the cookies
Cut the dough using the cookie cutters you selected (I chose festive Halloween cookie cutters)
Make sure you don’t cut the cookies too closely to each other in order to prevent breakage
Line your baking sheet with parchment paper and
Place the cookies about ½ inch apart from each other
Bake the cookies for around 10-12 minutes until fully baked in the center
Cool the cookies fully and place them in an air-tight container
I also placed ½ the cookies in the fridge and ½ in the freezer for them to last longer since no preservatives were used
Make sure you give a cookie to your furbaby since they were a good girl (or boy) for waiting patiently all this time!!
Tips
These cookies can last up to 2-4 months in the freezer and up to 2 weeks in the fridge
You can use this recipe for different holidays by switching out the cookie cutters :)
Make sure to double check if your pup has any allergies to any of the ingredients
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