Click "View Cart" to see the items in your cart.Hanna loves to cook! She has some really delicious doggie recipes and is excited to share them with you.
Select any of her recipes from the link below. If you don't know which one to choose, you can ask Hanna for some help. Just click "Hanna's Choice" and she will find a recipe just for you!
Select any of her recipes from the link below. If you don't know which one to choose, you can ask Hanna for some help. Just click "Hanna's Choice" and she will find a recipe just for you!
Select a Recipe!
BLUEBERRY OATMEAL COOKIES
Ingredients:
1 ripe banana
1 large egg
1 1/2 cups rolled oats (old fashioned, not quick-cooking)
1 teaspoon cinnamon
1/2 cup blueberries
Directions:
Preheat oven to 350°
1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mash the banana with a fork.
3. Add the egg and continue to mash.
4. Add the rolled oats and cinnamon. Mix until well combined.
5. Add the blueberries into the mixture, bursting them with the fork.
6. Roll a small amount of mixture into balls and place on the prepared baking sheet. Gently flatten each ball with your fingers or a fork.
7. Bake for 15 minutes or until golden brown and crispy.
Notes: I used a large banana so my mixture was pretty moist. If you use a smaller banana and your mixture seems dry, add a little water. These cookies will become crisper as they cool. I made 12 good sized cookies and usually give Hanna 1/2 of one at a time.
1 ripe banana
1 large egg
1 1/2 cups rolled oats (old fashioned, not quick-cooking)
1 teaspoon cinnamon
1/2 cup blueberries
Directions:
Preheat oven to 350°
1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mash the banana with a fork.
3. Add the egg and continue to mash.
4. Add the rolled oats and cinnamon. Mix until well combined.
5. Add the blueberries into the mixture, bursting them with the fork.
6. Roll a small amount of mixture into balls and place on the prepared baking sheet. Gently flatten each ball with your fingers or a fork.
7. Bake for 15 minutes or until golden brown and crispy.
Notes: I used a large banana so my mixture was pretty moist. If you use a smaller banana and your mixture seems dry, add a little water. These cookies will become crisper as they cool. I made 12 good sized cookies and usually give Hanna 1/2 of one at a time.