coconut doggie treats

i've been making cat food for quite a while now. the kitties are fully adjusted to it now and seem to be doing really well on their local raw foods diet. moo's dandruff has gone away and both cats have amazing soft fur. our puppy on the other hand, is just now getting a taste of home-made foods. (the vet recommended waiting until one-year of age to introduce raw foods in order for her immune system to build up to it...) anyhow, lira, our puppy is getting spoiled this week with home-made dog biscuits. we've been putting a spoonful of coconut oil into her food each day to help with her coat. so i wanted to create an alternative little treat that would be full of good coconut oils - something grain free, and something cute and appetizing. so... coconut doggie cookies! taa daa! 

*like gluten-free baking for humans, the texture of grain-free dog treats are not going to be quite like the dog bones made from flour. but does the dog care? no. coconut and chickpea flours both pack in quite a bit of protein. perfect. 

coconut dog biscuits: 
1 1/2 cup coconut flour
1 1/2 cup chickpea flour 
1 cup shredded coconut, unsweetened
1 1/2 cup light coconut milk (or cow milk)
4 tablespoons virgin coconut oil
1 egg
1 teaspoon cinnamon
1 teaspoon vanilla

mix all ingredients together. due to the nature of chickpea flour, it will be fairly dry and crumbly. - not the type of dough you can roll out and cut into cute shapes. so instead, press the dough into the palm of your hand to form small round cookies (whatever size your dog will prefer). bake at 350 for 18-22 minutes until the bottoms and edges are lightly brown. these cookies will be fully cooked but slightly soft still. if you want a crunchy dog biscuit that will store longer, let the oven cool to 200 degrees and continue baking for 30 minutes or more with the door slightly ajar until the cookies are nice and crisp. store in an airtight container for up to two weeks, freeze extras if you like.