Green and Purple Superfood Dog Cookies

Ingredients

Flour Blend:

• 1¼ cup almond flour
• ¾ cup quinoa flour
• ¾ cup pumpkin seed flour

Wet Ingredients:

• 3 large eggs
• ½ cup bone broth (unsalted)
• 3 tablespoons olive oil
• 3 tablespoons coconut oil (melted)

Superfood Additions:

• 2 tablespoons chia seeds (hydrated in 6 tablespoons bone broth)
• 2 tablespoons hemp seeds
• 3 tablespoons freeze-dried salmon pieces (chopped)
• 3 canned sardines (drained and mashed)
• 1 teaspoon spirulina
• ½ cup fresh or frozen blueberries (or ¼ cup dried)
• 2 tablespoons chopped parsley
• 1 teaspoon turmeric + a pinch of black pepper

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Instructions

1. Prepare Wet Ingredients:
   • In a large bowl, whisk together eggs, bone broth, olive oil, and melted coconut oil.
   • Add hydrated chia seeds to the mixture and stir until evenly incorporated.
2. Combine Dry Ingredients:
   • Make the flour by grinding almonds, quinoa and pumpkin seeds in a food processor or coffee grinder until fairly smooth. You can probably find almond flour in the store.
   • In a separate bowl, mix almond flour, quinoa flour, pumpkin seed flour, and all the superfood additions: hemp seeds, freeze-dried salmon, sardines, spirulina, parsley,blueberries, turmeric, and black pepper.
3. Form the Dough:
   • Gradually mix the dry ingredients into the wet mixture. Stir until a cohesive dough forms.
   • If the dough is too sticky, add almond flour 1 tablespoon at a time. If it’s too dry, add a small amount of bone broth.
4. Shape the Treats:
   • Roll the dough into small balls, flatten slightly, or use cookie cutters for fun shapes.
   • Place the shapes on a parchment-lined baking sheet.
   • The dough can be chilled before rolling to make it easier to handle
5. Bake:
   • Preheat the oven to 350°F (175°C) and bake for 25–30 minutes, or until firm and golden.
   • Check for even cooking, especially with denser dough. Rotate the tray halfway through if needed.
6. Cool:
   • Let the treats cool completely on a wire rack before serving or storing.

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Key Tips

• Consistency Check: Aim for a dough that’s easy to roll but not sticky. Adjust with flour or bone broth as needed.
• Baking Time: Denser dough may require up to 5–10 minutes longer.
• Storage:
  • Store in an airtight container in the fridge for up to 7 days.
  • Freeze in batches for up to 3 months.