I have a confession to make.
I eat my dogs’ cookies.
But, only because I know that they’re made with whole foods (because I make them) and because they smell so darn good!

I’ve been working on some new recipes and have really found a keeper.
Just a few ingredients: sweet potato, quinoa, garlic, parsley and seaweed. They’re dehydrated so they get really, really crunchy.
My dogs love them, and if I’m lucky, I get a few too!

sweet potato bliss (dog cookies)
6 or 7 large sweet potatoes, with the skin on, cooked till tender (save the cooking liquid)
2 cups dry quinoa (cooked as per the package instructions, but instead of using water, use the cooking liquid from the sweet potatoes)
2 tbsp seaweed, chopped and added to the quinoa at the start of cooking
3 garlic cloves, minced
1/4 cup parsley, minced

1. After the sweet potatoes cool, add them to a large bowl and smash them. I used a potato masher, but if you add a bit of the cooking liquid you could use an immersion blender. I like the masher because it keeps in some of the chunkiness.
2. To the bowl, add the quinoa, garlic and parsley
3. Mix well
4. With a tablespoon or small cookie scoop, drop mounds of the dough into your hands and flatten out slightly
5. Load the flattened dough onto your dehydrator sheets
6. Dehydrate at 115 degrees for 8 – 12 hours or until the cookies are completely dried and hard.

This recipe makes lots of cookies – but they don’t last long because dogs just love ‘em!