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Buckwheat Minty Dog Cookies

Minty Buckwheat Dog Cookies

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Servings1 cookie
Yield2 dozen cookies
Calories44
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

EQUIPMENT SUGGESTIONS

electric hand mixer
nonstick baking sheet

Ingredients
 

  • 1 ½ cups buckwheat flour
  • 2 tablespoons fresh flat-leaf Italian parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons honey
  • 2 tablespoons olive or canola oil
  • 1 large egg, beaten
  • 3-4 tablespoons water

Instructions
 

  • Prepare a cookie baking sheet with a piece of parchment paper or use a non-stick cookie sheet.
  • Mix together flour, herbs, honey, oil and egg. Add water 1 tablespoon at a time until dough is mixed but not sticky. An electric mixer is handy here.
    1 ½ cups buckwheat flour
    2 tablespoons fresh flat-leaf Italian parsley
    2 tablespoons fresh mint
    2 tablespoons honey
    2 tablespoons olive or canola oil
    1 large egg
    3-4 tablespoons water
  • Using a rolling pin on a floured counter, roll to 1/4" thickness and use a cookie cutter to cut out cookies. They should all fit on one cookie sheet.
  • Place in a 400-degree oven for 15 minutes or when slightly browned. Allow to cool on cookie rack and serve. Watch those happy tail wags!

MY NOTES

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NUTRITION

Serving: 1cookies | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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