Instructions

Preheat oven to 350º with both racks near the center but accessible.

Toss rolled oats into the food processor bowl and pulse for about a minute to create oat flour.

Add a can of salmon including the juices.

Pulse to combine well, then add eggs and pulse until dough ball forms.

Check the consistency of your dough. You want a happy medium between easy-to-pipe but not so loose that you lose your swirl definition.

Add water or a little more flour (or cornstarch) if you have something you just can’t work with. You can also set the dough in the freezer for a few minutes if necessary.

Pipe your dough onto parchment-covered cookie sheets.

We want these dry and crunchy, so bake them until you see a little color on the bottom and at the edges.

Total baking time is about 30 minutes, rotating and swapping the pans halfway through. If you need to go longer, check every five minutes until done.