1/2 cup Gluten Free Oat Flour

3/4 tsp baking powder

1/8 tsp baking soda

1 can chickpea

1 medium mashed ripe banana

1/4 cup peanut butter

1/4 cup Vegan Carob Chips  (safe for dogs)

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1 package of Super FydoPHoods

We used Fydo Diem: Hemp, Organic Flax seed, Spirulina, Organic Ginger, Kelp, Gluten Free Nutritional Yeast, Organic Whole Pumpkin, Papaya, Organic Banana,  Apple cider Vinegar, Organic Wheat Grass

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Preheat oven to 350.

Drain beans and rinse well then pat dry.

Blend all ingredients until smooth in a blender or high quality food processor.

I used a small ice cream scooper to size my cookies, place on non stick cookie sheet, use bottom of  a cup to flatten the top and bake until golden brown 7-12 minutes

keep a few out, freeze the rest

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