Italian Cookies for Dogs

Wednesday, August 1st, 2012

Ok, so they’re not from Italy. In fact, my dog thinks these are from heaven. She lies on the kitchen floor and waits patiently until they’re in the oven. Then she moves over to sit in front of the oven and stares as if an invisible hand might make them disappear.

 

I use organic brown rice flour, but you can use another type of flour if you prefer. Keep in mind that rice flour is soft while whole wheat flour, for example, is hard. That means you’d probably need to use less of the latter.

Notice the oregano in the recipe. It adds flavor, but it also happens to be an herb with antibacterial properties. Does it really help to use a pinch within cookies? I don’t know, but it doesn’t hurt and I like to add herbs when possible. They can provide so many wonderful benefits. Oregano has a very strong flavor. You don’t want to overdo it and end up with cookies that make your dog’s mouth tingle.

 

1/2 cup brown rice flour

1 tsp. Parmigiana cheese (grated)

Pinch of dried oregano

1 large egg white

Combine all ingredients. Mix and knead dough, adding a touch of water if it’s too crumbly.

 

Pat the dough down with your hands (or use a rolling pin if you double or triple the recipe) until it’s 1/8″ thick. Slice with a knife to make square-ish cookies as in the picture above, or use a cookie cutter.

 

Place cookies on a non-stick cookie tray and bake in a 325 F oven for 12 minutes. Turn oven off. Leave cookies inside for an hour. They harden as they cool.

 

Once cooled, say ”¬†mangiare” and look down the street. Tori might have smelled the cookies and be heading to your house.