Every time I eat coconut ice cream I end up having to share it with Kirby (those sad brown eyes just kill me) so I have been wanting to figure out a coconut flavored doggie cookie just for him.
- 1 ½ cups oat flour
- 1 ½ cups brown rice flour
- 1 cup coconut, shredded
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup milk
- 2 tablespoons honey
1. In a large bowl thoroughly mix together all ingredients.
2. Roll out 1/4 inch thick and cut with cookie cutter of choice.
3. Bake at 250 degrees for 20 minutes then transfer to a wire rack to cool.
Can be stored in refrigerator for a week or freezer for at least a month.