Carrot and Cinnamon Cookies


  • 4 cups whole wheat flour
  • 1/2 cup cornmeal
  • 1 teaspoon ground cinnamon
  • 1 cup chopped carrot
  • 1/2 cup water
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 1 large egg
  • 1 teaspoon vanilla
  • Preheat oven to 350 degrees. In a large bowl, combine flour, cornmeal, and cinnamon. In a food processor, combine carrot, water, oil, honey, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir well. In the bowl and using your hands, knead until dough holds together. Transfer to a lightly floured surface. Using a rolling pin, roll out dough to about 1/8″ thickness. With a fork, poke holes all over the surface of the dough. Using a pizza cutter, sharp knife or cookie cutter, cut dough into desired shape and size. Place about 1/2″ apart on nonstick baking sheets. Bake, in batches if necessary, for about 20 minutes. Place pans on rack and let cool completely. Reduce oven temperature to 300 degrees. Bake for another 30 minutes or longer until hard. Store in tightly sealed container for up t0 30 days.

This carrot and cinnamon cookie recipe from the book “Better Food for Dogs: A complete cookbook and nutrition guide” by David Bastin, Jennifer Ashton, and Dr. Grant Nixon, DVM



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