Ingredients
Equipment
Method
Prep
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- If using whole rolled oats, pulse briefly in a blender for a finer texture (optional). Shred the cooked chicken finely.
Make the dough
- In a large mixing bowl combine whole wheat flour, rolled oats, shredded coconut, and baking powder. Stir to blend.
- In a separate bowl whisk the egg, then add yogurt and melted coconut oil. Mix until smooth.
- Add the wet mixture and the shredded chicken to the dry ingredients. Stir with a wooden spoon or spatula until a stiff dough forms. If dough is too sticky, add up to 1 tablespoon more flour; if too dry, add 1 teaspoon of water or yogurt.
Shape and bake
- Lightly flour a work surface and roll the dough to about 1/4-inch (6 mm) thickness. Use a small cookie cutter (about 1 inch) or sharp knife to cut bite-size treats.
- Place cut treats on the prepared baking sheet about 1/2 inch apart. Sprinkle a pinch of extra shredded coconut and a few flecks of chopped parsley on top of each biscuit, pressing gently so topping adheres.
- Bake for 18–22 minutes or until edges are golden and biscuits are firm. Rotate the pan halfway through for even baking.
Cool & finish
- Remove the baking sheet and let treats cool completely on a wire rack. Cooling allows them to crisp further.
- Store as directed below. Offer as an occasional treat, adjusting portion to your dog’s size and daily intake.
