1 16 oz. can of Salmon
Preheat your oven to 350 degrees. Put the salmon in a bowl and, with a fork, mash up the salmon. Add the 2 eggs and enough oatmeal to make a stiff dough. Mix and combine all ingredients. I used a fork to combine all ingredients. I use a tablespoon to form a cookie and place on a lightly greased cookie sheet. Bake at 350 degrees until lightly brown. ( In my convection oven, they baked for 16 minutes) Remove and cool on a cooling rack. Store in a tightly sealed container in the refrigerator.
Some people have substituted mackerel and had equal success. I've never used mackerel, just salmon. Watson loves them and stood by the kitchen table guarding them until I put them all in the refrigerator.
These are so simple to make, and Newfs loves them!
No- Bake Coconut Banana Cookies
Organic Ripe Bananas
Ground Flax Seed
Unsalted Nut Butter (we prefer Almond Butter)
Non-Sweetened Coconut Flakes
In a bowl, smash ripe bananas and add about 1 tablespoon of chia seed per banana. Let the chia seeds absorb some moisture for about 5-10 minutes. Add Almond Butter to taste; we try to add as little as possible- about 3/4 teaspoons per banana. Slowly add the ground flax seed until you get a sticky consistency that you can mold. The amount will be dependent on how ripe your bananas are.
In another bowl, add about 1 cup of non-sweetened coconut flakes. Gently mold your mixture and roll them around the flakes until completely covered. Place your cookies on a cookie or silicone sheet. Remember, your cookies should reflect the size of your dog. Slowly place frozen strawberries on top of your cookies and freeze for 30 minutes. Enjoy!