What’s the best thing about Thanksgiving? Not having to cook the turkey! Just kidding, but if you’ve ever eaten my turkey then you would actually be thankful that I’m not cooking this year! We were lucky enough to be invited down to a relative’s house for an incredible two-turkey dinner tomorrow (one is fried and one is baked) and it is hands down one of the best meals of the year for me. This year I wanted to do something special because cooking for 15 people is such a big ordeal so I’m bumping Snackerday up to today to share this Sweet Potato and Peanut Butter cookie recipe in case you need a quick hostess gift to bring also. Since all our relatives are dog owners I made a few batches to keep the dogs happy while we load up on turkey and mashed potatoes!
This recipe is adapted from the Rebecca Ray American Couture site, the difference is that I added apple and water to make the dough a bit easier to roll and less crumbly.
- 2 3/4 cups whole wheat flour
- 2 eggs
- 1/2 cup sweet potato cooked and mashed (you could also use canned, or even canned pumpkin- but not pumpkin pie filling)
- 3 tablespoons peanut butter
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2-3 tablespoons chopped apple
Mix together all ingredients until well combined. I found that I had to add a few more tablespoons of water to make the dough sticky enough to roll out without crumbling too much.
Roll out the dough to 1/4” thickness and use your favorite cookie cutter to cut out the shape. Cook for approximately 20 minutes at 350 degrees, or until the cookies are slightly hard to the touch.
I packaged them up in a nice jar with a note for an extra touch to let our hostess know that we really appreciate all the hard work that goes into making dinner.
Well, we did have to try one to see how they turned out and apparently Nooner thought they were pretty good! She stole one right from the jar!
As always, if you dog has specific diet restrictions or allergies please consult with your veterinarian before you give these snacks to your dog. Enjoy!