Ingredients: Rice flour, whole milk powder, tapioca starch, cane sugar, gelatin, baking soda and natural vanilla flavor
Crude Protein (min.) 7.5%
Crude Fat (min.) 2.3%
Crude Fiber (max.) 3.8%
Moisture (max.) 8.7%
Heat oven to 350F. Stir cookie mix, egg, oil and water in medium bowl until dough forms.
Place dough on wax paper and roll out dough using a non-stick rolling pin (or wrap a glass bottle with wax paper) to ¼” thick sheet of dough.
Use cookie cutter to cut out bone shapes and place onto greased cookie sheet (or use parchment paper instead of cooking spray).
Bake 5-8 minutes or until edges begin to lightly brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container.
If you want to ice your cookies to decorate, just like any other holiday cookie, mix together ½ cup of plain Greek yogurt, ½ cup of tapioca starch and 2-3 teaspoons of low fat or goats milk. If you want to dye your icing here is a list of safe dyes to use!
Yellow - Turmeric powder
Orange - Carrots or Pumpkin (Juice or pulverize)
Red or Pink - Beets or Raspberries (Use the juice from canned beets or pulverize a raw beet. Adds little flavor)
Crush or pulverize the raspberries.
Purple - Red cabbage (Boil the red cabbage)
Green - Spinach or Spirulina. (Boil the leaves. Adds no flavor)
Blue - Blueberries or Blackberries (Crush or pulverize the berries)