On 7/17/2011 at 5:32 PM, snowboo said:
Thought I'd add the grain-free ones that I made up this past week... even though it made an amazingly huge amount of cookies...
This is what I used:
3 large sweet potatoes
8 medium organic carrots
(Boil together till mooshy, drain and let dry a little while you beat up the rest.)
Beat two eggs (including their shells) with:
1/4 c brown sugar
1/4 c olive oil
Pack of potato flour (227g clubhouse gluten free potato flour)
Emulsify the potatoes & carrots and add the egg mixture and emulsify again.
Spread as thinly as is humanly possible on greased cookie sheets/parchment paper.
Bake at 375F for 25 mins, until the top isn't moist.
At this point, I sliced them into tiny cookies using a pizza cutter, separated them a little bit and put them back into the oven at 200F for a long, long time until they dried out.
Also, for the second half of the mixture, I decided to add a can of salmon and re-emulsify. It worked out but stank my house up super bad, at which point I was advised to boil a bit of white vinegar in water for a while, which worked great.
I suggest if you try this, you use one sweet potato and a couple carrots and half the egg mixture (and maybe a can of salmon if you're brave) so you don't end up baking for the rest of your life like I did. Unless you want to spend an afternoon doing it never to make cookies ever again. Hehe.
It made 4 full cookie sheets prior to cutting. I have a small oven that can only handle one cookie sheet at a time, so 4x25 minutes + 2 hours of drying each = a lifetime. Sure it makes a lot of cookies, but it's very time consuming too.
I did freeze half, but my doggies love them, so they're going way too fast for my liking
Source: Dog & Cat Treats & Recipes