INGREDIENTS

• 1 1/2 cups oat flour
• 1 1/2 cups brown rice flour
• 2 teaspoon cinnamon
• 1 egg
• 1/4 cup honey
• 1 teaspoon of vanilla
• 1/2 cup of water add slowly

DIRECTION

1. Preheat oven to 375°F. Mix eggs, honey and vanilla together, then add the rest of the dry ingredients (the two flour and cinnamon.)
2. Add Water slowly until a dough forms. If it’s too dry add more water, if it’s too wet add a little more flour. You may not need all the water if the dough consistency is good.
3. Line a cookie sheet with parchment paper
4. Spoon out mixture and roll into balls, about 1″ diameter. Place the balls onto the sheet, they don’t spread so you can put them close together. Press down with a fork to flatten them for a little bit of decoration. I pressed my flat and then used a bone shaped cookie cutter.
5. Bake  for 18-20 minutes or until golden brown. Remove from oven and let cool on a rack for a few minutes.

STORAGE NOTES

1. Homemade recipes do not have preservatives so they need to be kept differently. If your cookie turned out moist in the center, you should store in an air tight container in the fridge. If you cookie is hard like a biscuit, then you can store them on the counter in an air tight container.

Recipe from The Organic Dog Biscuit Cookbook by The Bubba Rose Biscuit Company