{ Jesse 4-year-old birthday } Banana gluten free dog cookies

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    Last year,  I prepared some healthy pumpkin cookies for Jesse 3-year-old birthday - muffins too but she liked the cookies way better - with healthy natural ingredients. This year, I promised her to bake a new recipe for her 4th birthday and she enjoyed these cookies last weekend.


   These two recipes are either eatable by our fury friends but also ourselves, so no problem if one of your kids you happen to grab one to taste. These cookies are vegan but do not forget that our dogs and cats are not vegetarian nor vegan, whatever our diet is and for whatever reason, they need to eat meat/fish or it could be dangerous for their health. However, a few vegetarian/vegan treats from time to time is not bad for them.

   To bake to cookies, you'll just need 3 ingredients: banana, coconut oil (as good for them than for us) and some gluten free flour, I used quinoa, but you can also use all-purpose flour or ground oats, I just prefer to use a gluten free flour because it's better for our pets. Then, the cookies are made juste like regular shortbreads and you can keep them in a jar or airtight container, better in the fridge so that they stay crunchy. And believe me, they already smell good while cooking. Just for fun, I used this bunny-shaped cookie cutter brought back by a friend from NYC a few days ago, "fun" because there is never rabbit meat at home (even for Jesse).


   So here is a good idea to offer home made treats to your dearest four-legged pet, because, yes, home made is always better for us but for them too! 

Banana gluten free dog cookies

Prep time : 10 minutes
Resting time : 30 minutes
Cooking : 30 minutes
Serving : 10 to 15 cookies


- 1 ripe banana
- 25 g / 0,88 oz coconut oil, solid
- 80 g / 2,82 oz quinoa flour

• Mash the banana with a fork and mix it with the solid coconut oil and the quinoa flour in a mixing bowl with a fork then finish kneading with your hands to shape a dough bowl. Add some flour if the dough is too sticky.

• Flour the dough, cover the bowl and let it rest in the fridge for about 30 minutes, it must firm up.

• Transfer the dough onto a floured work surface and roll it out with rolling pin to have a 1/2 centimetre / 0,2 inches thick dough. 

• Cut shapes with a cookie cutter or using a lid and a sharp knife, the most important is to cut cookies with similar size and thickness to have a homogenous cooking. Lay the cookies onto a baking tray covered with cooking paper.

• Pierce the center of the cookies with a fork once and bake in a warm oven for 25 to 30 minutes at 150°C / 300°F. Watch them so that they get just golden and don't burn.

• Take the cookies out and let them cool down on a rack. You can store them in a jar or an airtight container,  in the fridge is better to keep them crunchy, up to 2 weeks.

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