Lulu and Phoebe would sample their way through the Farmer’s Market if they could successfully disguise themselves in couture and sunglasses while carrying little market baskets – but sadly, those missing opposable thumbs get them in trouble every time.
Next to croissants (in Paris) and very stinky cheese, Lulu and Phoebe love cookies, vegetables and fruit. In Paris, 3PM was their favorite time of day for a walk – the sidewalk buffet (as we affectionately named it) called to them. Parisians had no problem dropping food everywhere during their harried day and the men in green (another story) had not yet showed up to clean the streets. Our cobblestone Rue behind Lafayette Gourmet had the best smörgåsbord and that is where they learned to especially love all things market fresh and slightly bruised – fruit, veggies, and steamed stinky cheeses.
These days back home, they settle for me bringing them back goodies from the Farmer’s Market – the closest thing to a sidewalk buffet we have in our town. Lately, the market has had an abundance of really fine carrots which led to the invention of this wonderful cookie.
There was a single lonely very ripe banana on the counter that wanted to be included. Almond butter and grated cheese were practically falling out of the refrigerator as the favored stinky ingredients.
This one is simple – and if you don’t want to take the time to roll out the cookies into crazy shapes (like little cats and giant bones) you can make a log, roll it in parchment paper, freeze and make slice and bake cookies.
Feel free to embrace what lurks about your kitchen and toss it into the recipe. As far as the pups go, the more the merrier and the smellier, the better.
Lulu & Phoebe Crunchy Carrot Cookies
The amount of flour you will use depends on the size of the carrots, banana and the day of the week. Don’t worry if you need less or more flour. Start with less and add more to get the dough into a ball. I buy one 24 oz. bag of Bob’s Red Mill Brown Rice Flour for the occasion.
I use crunchy organic almond butter instead of peanut butter. Nothing wrong with natural (not the sweetened) peanut butter, but L&P have slightly more gastric distress with peanut butter and that makes for a challenging day with them sleeping under my desk. Almond butter is a great alternative.
Most dogs are better off without wheat and many grains. I know from experience that L&P do fine with rice flours and brown rice flour is a great way to get some extra nutrition into them from a cookie.
The idea is to add some pleasant stink to the cookies because dogs (and cats) enjoy the smell more than the visual. An addition of a little stinky cheese and a pinch of ground ginger do the trick.
- 1-2 medium-sized carrots, trimmed
- 1 very ripe banana
- 2 tablespoons almond butter
- 2 tablespoons olive oil
- 2 eggs
- pinch of ground ginger
- tablespoon-ish dried or freshly chopped parsley
- 18-20 oz. Bob’s Red Mill Brown Rice Flour (plus more for dusting)
- (optional for smell enhancement) a pinch of stinky grated cheese
In a food processor pulse the carrot, banana, almond butter, and oil until the carrot is roughly chopped. Add the remaining ingredients (add only 18 oz of flour to start) and pulse to mix. Then run the processor until a ball forms. It might take a minute. If it seems to need a bit more flour to come together, (it really depends on how wet the other ingredients are) add a little at a time. 20 oz. should do it.
Dump onto a flour covered surface and mush into a ball. Cut into 4 even pieces and flatten into disks. Wrap in plastic wrap or parchment and refrigerate for at least two hours and overnight is fine. The dough will be slightly sticky but solid.
On a floured piece of parchment, roll out one disk at a time and with a floured cookie cutter, make as many shapes as you can. Just leave them on the parchment for now. I like to put a piece of plastic wrap over the top of the dough while rolling – it won’t stick and makes rolling easier.
Slide the whole thing, parchment and all, onto a baking sheet and freeze for about 20 minutes. The shapes just pop right out and you can put them on another parchment lined baking sheet quite close together – they won’t spread.
Repeat with another disk of dough.
At this point you can take the other disks and roll them into a small diameter log (depending on the size of the treats you’d like your dog to have) -L&P are small so I make skinny logs. If I had a Lab, I’d make a much larger log.
Wrap in plastic wrap and store in a freezer zip-lock bag until you want more cookies. These are slice and bake easy.
Bake for about 10 minutes and rotate pan(s). Bake about 5 minutes more or until they look just baked but are a bit soft.
Once all the cookies are baked, turn off oven. Distribute all the cookies onto two baking sheets and return to the (turned off) oven. leave them for a few hours. You want them to get quite hard and dry out for best eating and storing.
Makes enough cookies to feed your dog, the neighbor’s dog and the entire city (or so it seemed as I was rolling them out).
As you can see, pictures are definitely worth a millions words. If you have a dog in your house, or in your neighborhood, make some today. Some furball will be happy you did.