These cookies were inspired by a post from over at Ruffly Speaking. While I've changed the recipe a bunch, I've very thankful to Joanna for posting up her recipe.


The original recipe did call for items that you can only get online and well, I'm lazy. So I did some reading of the original ingredients, add my own spin and created these!


First off, you've got to get your coconut oil to be liquid. Which means that it needs to be 76 degrees or hotter. While that's not too hard in the summer and fall, it's a little colder than that in our house. So the night before, I leave the oil on our awesome vintage Merritt & O'Keefe Stove.



Now Lets meet the other ingredients! In this bowl is a pound of ground flax seed, some ground alfalfa, some ground kelp, some (you see how much I measure!) ground ginger and turmeric.



The we add our wet ingredients! This time I used about ha;f of that bottle of coconut oil - so I think it's about 8 or 9 ounces. Then a few glugs of salmon oil and one of those medium sized deli containers of peanut butter. I buy the peanut butter that is just peanuts. Make sure to check out your ingredient list when it comes to peanut butter. Many of them have sugar and other extras that the dogs don't need.



Here's an extra photo of some of my supplies and my supervisor, Fred the cat.



Mix, mix, mix!


Then get out your handy little one ounce scoop. I love this thing. Once upon a time, we had a plastic one and it wasn't smooth and got junk stuck in it and, well yuck. Then I got this more expensive metal one a few years ago and it's the best!



Get the pan ready for flash freezing. If you don't have a Sil-Pat, you can use parchment or wax paper. It really helps them pop off of the sheet pan easily.



Scoop out little balls of tasty fats!



Now pop that pan in the freezer for about 15-20 minutes. That will give them time to freeze up into individual portions.



What? Oh you want to know what else is in our freezer? Well, we keep our ground food in there in those green containers, there's some homemade turkey stock to the left. To the right is our bacon stash :) and in the yellow container are Hank's training truffles, aka black socks soaked in black truffle oil. They keep longer in the freezer.


and finally, put your frozen cookies in a big ziploc freezer bag and store in the fridge.

I give the big dogs one each day, sometimes every other day. If they get greasy, back off to one every other day. They all love their cookies and I love how sleek and shiny they are.