The 4Cs - Canine Chocolate Chip Cookies

by Valerie Barker


Hey pups! Welcome to the first installment of Kat's Crazy Kitchen! Today we are making Canine Chocolate Chip Cookies. Since this is my first episode, I had a bit of a disagreement with my producer. It went something like this.

Me: Producer Mom, I would like to put all of the ingredients in little bowls, just like on the shows on the Food Network.
Mom: Kat, I don't want to wash all those dishes.
Steve: I'll do it!
Me: Steve, stay out of this. It's not your show.
Steve: I'm just trying to be helpful.
Me: Whatever, you just want to lick the bowls.
Steve: That is not true!

At that point Steve and I started wrestling and Mom said she won the battle. I agreed to compromise with her and we just took a picture of everything in packages.Here are the ingredients you will need:
1.5 cups brown rice flour
1.5 cups oat flour
Note: You can use whole wheat flour if you desire and do not have any food allergies.
1 egg
1 cup carob chips (Do NOT use real chocolate chips.)
1 cup water
1 teaspoon vanilla extract

Mix everything together and it will look something like this.Now preheat your oven to 350F. Scoop cookies onto an ungreased cookie sheet. The cookies do not expand while baking, so you can put them close together. Here's what we did.Now bake the cookies for about 20 minutes or until they are just golden brown. I let Steve make a guest appearance and show you what to do while the cookies are baking.Once your cookies are done baking, you'll want to let them cool on a wire rack. Here's me with the freshly baked cookies.Once you let the cookies cool completely, it's time to do a taste test. Steve and I are always ready for that step.The cookies were delicious! This recipe makes about 40 cookies, if you make them with balls about the diameter of a quarter. Next time, Mom said she would flatten the cookie dough before baking so they weren't balls and were more like cookies.

I can't wait to find out how your baking goes. Stay tuned for my next recipe!
Kat