Crunchy cookies with oat and cranberries

Oats have numerous benefits for the dog's entire body and organism; some of them are as follows:

• It is an excellent wheat substitute for gluten-allergic pets as it contains much lower levels of this protein.

• It is rich in vitamins B5 and B9, minerals such as zinc, iron, manganese, copper, folic acid and biotin, excellent for keeping the coat in excellent condition.

• It is a source of soluble fiber that works to regulate cholesterol and all intestinal processes, helping to reduce problems such as constipation, diarrhea, gas and even vomiting.

• It is excellent for the skin and coat of the dog, so much so that there are shampoos for dogs based on oats that act in this sense and which are recommended by veterinarians and groomers.

• Improves the production of red blood cells in the blood.

• Although it is a carbohydrate, it is recommended for overweight dogs due to its high fiber content and because it helps keep them feeling full.

• It is a natural food that contains high amounts of quality proteins.

Oats are always better natural, with no additives or added sugars, perhaps even organic or ecological. For proper nutrition, abuse must be avoided.

TIMES: 15 minutes for the recipe and 20 for cooking.

INGREDIENTS ( for about 25 cookies 7.7 x 4.5 cm)

120 gr - oat flakes

360 gr - whole wheat flour

15 ml - honey

50 gr - cranberries (fresh or dried, but without adding sugar)

15 ml - coconut oil

5 gr - cinnamon

200 ml - water + extra water if needed

(if you need cup measurements send me a message)

(as you can see it is a recipe without eggs or milk, so water is the only liquid ingredient to mix. I recommended 1 cup of water, but it is better to dose it a little at a time until yo get a good consistency of the dough, so it is not said that the whole cup will be needed or a little more may be needed)

INSTRUCTIONS

1. Pour into a bowl: flour, oat flakes, cranberries, honey, cinnamon.

2. Melt the coconut oil for a few seconds in the microwave and add it to the other ingredients.

3. Add the water a little at a time and start mixing. keep adding it until you get a good consistency and you can balance the water-flour ratio to get a good dough.

4. Roll out the dough with a rolling pin until it reaches a thickness of 0.5 cm.

5. Cut the dough with the molds.

6. Bake the cookies in a preheated static oven at 180 ° C (356 ° F) for 20 minutes.

7. Once cooked, remove them from the oven and let them cool.

CONSERVATION

You can store them at room temperature for about 2 weeks in an airtight container.

Here is two short videos with all the steps:

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