Here’s a treat your dog will love, and it’s inspired by a Girl Scout favorite, the Raspberry Rally cookie! Here’s how to make a dog-safe version of this yummy treat, the carob-covered raspberry cookie.
Carob-Covered Raspberry Cookies Recipe
Ingredients
- 2 tablespoons dried or freeze-dried unsweetened raspberries
- ½ cup all-purpose flour
- ¼ cup plus 2 teaspoons whole wheat flour
- 1 large egg
- ¼ cup unsalted chicken or beef broth
- 6 drops natural red food dye
- ¼ cup carob chips
- 1 teaspoon canola oil
Supplies
- Baking sheet
- Parchment paper
- Measuring cup + spoon
- Mixing bowls
- Sealable plastic bag
- Rolling pin
- Icing spatula or knife
- 1.5-inch round biscuit or cookie cutter
Instructions
1. Preheat the oven to 350. Line a baking sheet pan with parchment paper.
2. Crush or chop the raspberries and combine with the all-purpose and whole wheat flours. If using freeze-dried, place the raspberries in a zip-top plastic bag and roll over them with a rolling pin until they are pulverized into a fairly fine powder. If using dried, finely chop the raspberries.
3. Beat the egg lightly with a fork and place 2 tablespoons in a bowl. Discard the rest.
4. Add the broth and food dye and stir. Pour into the dry ingredients and stir until a rough dough forms. Wear gloves to avoid getting dye on your hands.
5. Knead the dough in the bowl 5 to 6 times until it is smooth and fully combined. Place the dough on a lightly floured surface and roll to 1/4-inch thickness.
6. Use a cookie cutter to cut out the treats and transfer them to the lined sheet pan. Bake 25 minutes, or until firm. Remove from the oven and cool completely.
7. Place the carob chips in a microwave-safe bowl. Microwave the chips on medium power in 30-second increments, stirring in between, until melted. Stir the oil into the melted chips until incorporated and the carob is smooth and shiny.
8. Spread the top of each cookie with a thin layer of the melted carob. Let stand 30 minutes to allow melted carob to set before serving.
How to store:
To ensure proper food safety, refrigerate leftovers within one hour of preparation and consume within three to four days or transfer to a freeze-safe container and store for up to one month.
