Project Description

tropical bean butter smoothie

Yield: Approximately 50 cookies

Recipe Ingredients:

  • 1 medium banana

  • 3 tablespoons peanut butter (I used creamy)

  • 1 large egg

  • 1 3/4 cup garbanzo bean flour

  • ¼ cup quick oats

  • 1/4 tsp. baking powder

Instructions

Preheat oven to 300 degrees.

In a food processor, blend the banana, peanut butter, and egg until completely mixed.

Add the flour and the oats, pulsing until completely mixed.

Place the dough on a piece of parchment or wax paper that has been floured. The dough will be really sticky at this point.

Flour the top of the dough and put another piece of parchment on top.

Roll out dough until about 1/4″ thick and cut out using the cookie cutter of your choice. (I used small animal cookie cutters.) Repeat until all the dough is used.

Place cookies on a baking sheet lined with parchment paper or a Silpat.

Bake the cookies for 30-35 minutes or until golden brown. Cool on a cooling rack. Cookies will be good for up to two weeks in an airtight container.

Note: Some dogs are allergic to peanuts. Your dog may have a food allergy if he experiences symptoms such as itching, redness, or chewing on his feet.