This Tasty Tuesday, we’ve gone to the dogs.

Long time readers may recognise these cookies. Inspired by the crew at For the Love of My Dogs early in 2012, these cookies have become a regular treat in our home. They’re easy to make, wheat-free and minty with a kick of delicious cinnamon. {Mint does wonders for doggie breath!}

What do you need?
1½ cups rice flour
1½ cups oats
⅔ cup water
1 egg {from a happy hen}
½ cup fresh mint, very finely chopped
2 teaspoons baking soda
2 teaspoons cinnamon

What do you need?
Preheat oven to 190*C {375*F}. Pop your oats in the food processor until finely chopped. In a large mixing bowl, combine rice flour, baking soda, oats, mint and cinnamon. Mix in egg and water, then knead. Knead with hands to form workable dough, adding rice flour or water as necessary. I find the amount of flour to water can change depending on the weather. Humid day? You’ll need more water. Cool, I find I add some extra chopped oats. On some wax paper, roll out your dough until it’s about ½ to 1cm thick. Using your favourite cookie cutters {ours are dog bone shaped for this recipe!} cut your dough and set it on a lined cookie sheet. Put it in the oven and bake for approximately 10 minutes {until lightly browned}. The bigger the cookies, the longer you’ll need to cook {maybe 12 minutes}, smaller – less cooking time {8 or so minutes}.

The proof, as they say, is in the cookie! Store your cookies in an airtight container. Apparently they will last longer than they do in our house {1 week is our record}. Seems other puppies have mummas who may be immune to big brown feed me puppy dog eyes!

ps – these cookies are fabulous to make as gifts for your fuzzy friends!