Spinach Holiday Dog Treat Recipe
This recipe results in a deep green cookie dough with a lovely, shaggy texture. It’s perfect for Christmas tree, wreath, and holly cookie cutters.
A word of caution: the inherent dampness of the spinach will give this recipe a shorter shelf life, so keep the finished cookies in the fridge if they will not be consumed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 1 Tray 1x
Scale
Ingredients
- 1 package frozen spinach thawed, drained, and excess water squeezed out
- 2 cups whole wheat flour (you can substitute with any flour your dog enjoys)
- 2 cups rolled oat flour
- 6 capsules chlorophyll
- 2 tbsp dried parsley
- 1 cup applesauce
- A few drops of peppermint extract
- 2 eggs
- OPTIONAL: dried cranberries for decoration
Instructions
- Preheat oven to 350º.
- Thaw a package of frozen spinach in the microwave.
- Drain the spinach as much as possible. Press the spinach into a colander, squeeze with your hands, or press into a tea towel. This will ensure your cookies aren’t too soggy.
- Place the dried spinach in the bowl of a food processor and pulse until spinach is thoroughly pureed. This will make cutting out cookies easier. If you skip this step, your cookies will be a little shaggier around the edges.
- Add the flours, chlorophyll, and parsley, then pulse to combine well.
- Add the applesauce, peppermint, and eggs, then pulse until dough forms.
- Move dough to a board, add flour, and work until ready for cookie cutting.
- Decorate cut cookies with cranberries if desired.
- Keep dough covered to prevent drying out between batches. You can rehydrate dough with a little coconut oil.
- Bake at 350º for 20 minutes and let cool before serving.
Find it online: https://www.rover.com/blog/diy-christmas-dog-cookie-recipes/