Another weekend, another batch of cookies! Easy, right?
I had some bananas that needed to be used up, so I found a great recipe for blueberry-banana cookies and thought I’d give it a go.
As usual, I made some substitutions based on what I had in the house: regular flour for coconut, and chunky peanut butter for smooth. I also subbed some of the blueberries for cranberries because they’re good for you, because I wanted to, and because they were already out on the counter.
First order of business was to “mash” the blueberries/cranberries.
Throw it all in a bowl and mix thoroughly. Simple. Except I’m already starting to see a problem.
Even to my totally-untrained eye, that is way too many wet-vs-dry ingredients for cookie dough. But hey, the recipe even says “add more water if it is too dry” so it’s gotta be ok, right?
What the hell?
Maybe I shorted the flour… let’s just add a little…
Ok so we don’t really have any more flour… let’s just add what’s left and see what happens.
At this stage the “cookie dough” (and I use that term very loosely) strangely resembles the muffin mix I’d made 30 minutes earlier.
(Yes, I made muffins. Yes, homemade muffins. No, they weren’t a disaster. Yes, they turned out fine. No, no one got sick. THEY ARE DELICIOUS. STOP JUDGING ME.)
I have a sinking feeling. So, off to google and…
It would appear regular flour is not a 1:1 substitution for coconut flour, like it is with rice flour. Not even close, dumbass.
At this point I either need a ton of flour to try to fix this (which we’ve already established I do not have), or I can dump the whole batch in the garbage, which I gotta tell ya is really, reeeeeeeeeaaaally tempting.
When life gives you questionable cookie mush, you spread it on a pan and stick that &#$%er in the oven and hope for the best.
The end result was some sort of spongy flat cake-type thing. It was kind of soft inside but the dogs like soft treats (Guinness especially), so what the hey.
I figured before I got any further into this I better do a taste test.
Guinness is a polite dog, so he ate it, although without any real excitement. I figured this whole operation was probably a bust, but then…
Final result? An entire container of questionably-nutritious “dog treats” that I would be way too embarrassed to ever offer a human but hey, dogs. The pups like them, and that’s all that matters.
I’d like to say I learned something today (specifically about baking) but my main takeaway is that dogs are forgiving creatures, and I already knew that. That’s why we love them. And that’s why they’ll still eat my cooking.
Blueberry and Banana Dog Treats
- 1 cup of coconut flour
- 1/2 cup of smooth peanut butter
- 1/2 cup of mashed blueberries
- 1/2 cup of mashed bananas
- 4 eggs
- 1/3 cup of warm water
- Preheat your oven to 350 degrees.
- In a large bowl, combine the coconut flour, peanut butter, crushed blueberries, mashed banana, eggs and water. Mix thoroughly, add more water if it is too dry.
- Roll out your cookie dough and use a cookie cutter to cut out shapes, or place on a cookie sheet covered in parchment paper in your size and shape of preference.
- Bake in the oven for 22 minutes.