Ingredients:

• 2 cups fresh sweet potato puree
• 1 egg
• 1/2 cup oats
• 3 cups whole wheat flour
• 3 tbsp all natural peanut butter
• 1/2 tsp cinnamon
• 1/2 tsp salt (optional)

Directions:

1. Preheat oven to 350°.
2. Peel and cube two medium sweet potatoes and bring to a boil in pot of water. Reduce to low and simmer approximately 15-20 minutes or until soft. Drain cooked potatoes and puree using blender or food processor.
3. In small bowl, stir together the flour, oats, and cinnamon.
4. In a separate large bowl, whisk together the egg, sweet potato, and peanut butter until combined. Stir wet ingredients into dry ingredients.
5. Pour onto a floured surface and roll dough out to 1/2 - 2/3 inch thick. Cut out using Christmas cookie cutters. The dough will be a little sticky - dust your hands and the rolling pin with a little flour to help!
6. Bake for 30-35 minutes, until golden brown.
7. Place on cooling racks and let cool thoroughly. They will harden as they cool.

Tips:

The salt can be added to help extend the shelf life of these treats, but is not necessary. Do not use a pumpkin spice blend, or anything that may contain nutmeg, as it is toxic to dogs, even in small amounts. I used fairly small cookie cutters and got 45 treats! Your cookie cutter size will determine your quantity.

For more recipes like this, visit http://lemonsandbasil.com/, and download the entire Kurgo Holiday Cookbook here!

*Recipe adapted from My Baking Addiction