• 2 cups oat flour
• 2 teaspoons baking powder
• 1 cup sweet potatoes, cooked peeled, and mashed
• 1 egg
• 1 tablespoon maple syrup (optional)

1. In a bowl, combine oat flour and baking powder. Mix well.
2. In a larger bowl, combine sweet potatoes, egg, and maple syrup. Mix well.
3. Add oat mixture to sweet potato mixture and mix until it forms a dough. It should be similar to cookie (US)/biscuit (other places) dough in consistency. If it isn’t, add more oat flour until you get it there. (Don’t worry about overworking the dough; oat flour is gluten free.)
4. Shape the dough into cylinders about 1.5 to 2 cm in diameter (about an inch). Wrap in plastic wrap and refrigerate for an hour or overnight.
5. Preheat oven to 350F or 175C
6. Either cut the treats from the cylinder about 1/2cm (1/4in) thick. Arrange on a baking tray, leaving a little space between each.
7. Bake until just starting to brown, about 8 to 10 minutes.
8. Allow to cool completely on a cooling rack. Your chewy treats are done; store in the fridge, keeps for a couple weeks.
9. Optionally, after they’ve cooled, you can put them back in the oven at 200F or 100C for about an hour. This will turn them into shelf stable, crunchy treats that will will keep for, like, a long time in an airtight container. It’s basically hard tack.

You can swap out the sweet potato with peanut butter, cooked squash, or cooked pumpkin and it still works.

ETA: you can also use whole wheat flour as long as you don’t overwork the dough. If you do, you can drop the egg; it’s only there as a binder, and gluten gets the job done fine.

Most dogs (including mine) can digest gluten just fine. It can, however, interfere with digesting zinc. Huskies and a few other breeds sometimes have difficulty absorbing zinc. Hence this recipe, made for my adorable husky mix.

As a side note, if you throw in another tablespoon of maple syrup and 1/4 teaspoon of salt, these make pretty tasty people treats, too.