These crunchy treats have been taste tested by Riley the Sheltie, and approved.
Servings: depends on size about 50 1 inch cookiesPrep Time: 30 minutes Cook Time: 25 minutes
2 Cups minced parsley
1/2 cup carrots, chopped very fine
1/2 cup mozzarella or Parmesan cheese
2 Tablespoons olive oil
2 3/4 cups flour (use whole wheat and unbleached if possible)
2 Tablespoons oatmeal
2 teaspoons baking powder
1/2 to 1 cup or so of water
Preheat oven to 350 degrees. Put rack on middle level. Lightly grease a large baking sheet.
Snip parsley with kitchen shears til very small pieces. Put in large bowl.
Grate or chop carrots into very small pieces. Add to bowl with parsley.
Grate the Cheese. Add to the bowl with veggies. Mix together. Add oil. Mix again.
In a separate bowl, mix together the dry ingredients. When they are well mixed, add to the vegetable and cheese mixture.
Gradually add 1/2 cup of water, mixing well. Add more water slowly, mixing well till you have a slightly moist but not wet dough. If needed, add a bit more flour if it becomes too wet.
Form dough into balls and flatten slightly. Place on cookie sheet.
Bake for 25 to 30 minutes until the cookies have browned a bit. Store when cooled, in an airtight container, in the refrigerator. Or freeze.
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