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Carrot Crunch Cookies

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Ingredients
  

  • 1 cup organic coconut flour
  • 1 cup organic old fashioned thick rolled oats
  • 1 ripe banana
  • 2 carrots
  • 2 tbsp coconut oil
  • 1 tbsp brown sugar
  • 1 tbsp dried parsley
  • 1 egg
  • ¼ cup water

Instructions
 

  • Preheat the oven to 350 degrees.
  • Add the coconut flour, oats, brown sugar, and parsley to a medium bowl.
  • Peel and mash the ripe banana with a fork or potato masher. Add this to the bowl.
  • Wash and peel the two carrots and shred them with a box or plane grater. Add this to the bowl.
  • Melt the coconut oil in the microwave and add this to the bowl. (You can also add it without melting, which is what I did.)
  • Crack an egg into the bowl.
  • Add the water as you are mixing all of the ingredients together with a spoon. (If too dry, add a little more water, but if too sticky, add a little more coconut flour. You can also try adding a little rice or almond flour.)
  • Knead the dough with your hands. You want a play-doh-like consistency.
  • Form into a dough ball easy enough to work with. You may choose to work with one big dough ball or several smaller ones.
  • Flour the top of a counter space and roll the dough to about an ⅛ inch thick.
  • Cut the dough using cookie cutters of your choice or form into round little discs.
  • Bake for 10 to 12 minutes. (Ovens vary, so start checking them at 9 minutes.)
  • Let the cookies thoroughly cool before serving to your dog.
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