Homemade Vegan Sweet Potato Dog Cookies

These homemade vegan sweet potato dog cookies are worth stealing! The dough is so good that the dogs stand by waiting for scraps as they are made. 

That cute guy is Milo and he wasn’t interested in sitting nicely while we did a little photo shoot of the cookies. He thought it best to just take what was obviously intended for him in the first place.

After years of trying to find something to eliminate the dog’s horrible itching and red sores, my daughter decided to try a plant-based diet for them.

The difference was miraculous. Both dogs stopped their constant scratching and chewing on themselves after they were switched to a plant-based kibble. They missed their treats though, so she came up with this dog cookie based on a recipe I had found that used canned pumpkin.

This batch was made with a purple sweet potato. I don’t think the boys really care what color they are though. Ha!

Here’s how you make them…

Add the oats to the food processor and powder them (make into a flour).

Add the cooked sweet potatoes and peanut butter and water. Start with 1/4 cup of the water and check to see if the dough is moist and sticks together. Add more as needed. We use the entire 1/2 cup.

Form dough into a ball and press out on a flat surface. You can use a sheet of parchment if you like, but it’s not necessary. It shouldn’t be very sticky…more like playdough. Press it to about 1/4″-1/2″ thick and cut out to the desired shape.

Place on a cookie sheet and bake at 350 degrees for 25 minutes. This makes them crispy and they’ll last on the counter in an airtight container about a week.

Riley gives Milo and Ryder their cookies|YourMomsVegan

5 from 1 vote

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Homemade Vegan Sweet Potato Dog Cookies

These homemade vegan sweet potato dog cookies are worth stealing! The dough is so good that the dogs stand by waiting for scraps as they are made. 

Keyword: Homemade Vegan Sweet Potato Dog Cookies

Author: Trish Hall

Ingredients

• 2 cups oats
• 3/4 cup cooked sweet potato
• 1/2 cup peanut butter
• 1/4-1/2 cup water

Instructions

1. Pre-heat oven to 350 degrees.

2. Process the oats in a food processor until they are a rough flour consistency. 

3. Add potatoes, peanut butter and 1/4 cup of the water. Pulse to incorporate. 

4. Check to see if the dough is moist and sticks together. Add more water as needed.

5. Form dough into a ball and press it out  1/4"-1/2" thick. 

6. Cut it into shapes with a cookie cutter or slice into desired sized pieces. 

7. Place on cookie sheet and bake at 350 for 25 minutes. They will be a little soft when you take them out and will get firm as they cool. 

8. Store in an airtight container on the counter for up to a week. We feed them several a day, so we don't know how much longer than a week they would last.