I love dogs, and they love these doggie treats. I keep them in the freezer and now they wait outside the fridge each morning for their daily treat. My roommate has banned me from using Alton Brown’s recipe, because the smell of sardines and fish sauce lingered for hours. I’ve tried a few recipes from Damn Delicious. The No Bake ones weren’t very popular and extremely messy to make.
This recipe is a mash up from Alton Brown and Chungah. I used oat flour, because Alton Brown said that it’s more hypoallergenic than whole wheat flour and the dogs seem to like the gritty texture. Brown writes, “sweet potato, and rolled oats, [..] are considered quite good for hounds, the first for fiber and beta carotene, manganese, and vitamins C and B6, the second for soluble fiber which slows things down in the old GI tract which is good for regularity.” On other words, Peanut butter flavored fiber chews.
Zoli the Office Dog is a huge fan!
Sweet Potato Peanut Butter Oat Treats
- 1 small sized sweet potato or 2/3 cup
- 1/4 cup peanut butter
- 2 large eggs
- 3 cups rolled oats, ground into flour
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
pierce the sweet potato with a fork several times and microwave for 6-8 minutes. My microwave has a baked potato setting so I just use that. Allow the potato to cool until you can handle it safely. Remove the peel and mash it in a medium sized mixing bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat yam puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
Let cool completely.