• 2 cups whole wheat flour 
  • 1/2 cup oatmeal
  • 3/4 cup cooked smashed sweet potato
  • 1/8 cup nonfat dry milk
  • 1/3 cup chicken broth
  • 1 egg
  • 1 strip of bacon crumbled 
  1. Stir together the dry ingredients in a large bowl.  Add the egg, chicken broth and sweet potato bacon. Blend thoroughly.  The dough should be very stiff; if not, add a little more flour,  Knead the dough to create a smooth texture.
  2. Roll the dough 1/4 inch thick.  (it helps if the "top" and "bottom" of the dough are lightly floured.)  Use a cookie cutter to cut out the cookies.  Place the biscuits about 1/2 inch apart on lightly greased cookie sheets.
  3. Bake in a preheated 350 degree oven for about 15 to 18 minutes.  The doggie cookies should be lightly browned on the outside and they should be very dry inside. Turn the oven off and let the doggie cookies stay inside without opening the oven door for 2 hours to let them harden.  Store in an airtight container in the refrigerator. Keeps for one week or freeze.