Carrot Cookies
Carrot, carrot, carrot. They're everywhere! Okay, fine, let's just move onto the recipe. You can freeze. Freeze! Freeze.
1/2 cup dry oatmeal
1/2 cup wheat flour
1/2 cup carrot, grind finely
1/4 cup water
Put oatmeal, wheat flour, carrot, then water in the bowl. Mix until smooth and somewhat creamy. On a cookie sheet, get a spoon and scoop the mixture and create make individual little balls until there are no more in the bowl. Bake 350º for 15 minutes or until golden brown. Give around 1 or 2 treats to your rabbit and refrigerate the rest for later uses.
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Raspberry Cookies
Hey, so your rabbit LOVES raspberries. She binkies and drools, and stomps when it's not served quickly! Give your eating monster something nice to eat. Like this! (Remember you can always freeze as an alternative)
(Credit to Bunny Treats)
1/3 cup Frozen Raspberries, de-thawed
1/2 Tbsp Dried Mint
1/3 cup Rabbit Pellets
3 Tbsp Old Fashion Oats
Preheat oven to 375 degrees
With a fork, mash raspberries together
Mix raspberries with mint.
Grind pellets (use a coffee grinder only used to make rabbit treats)
Mix with oats. Slowly add dry mixture to raspberry, mint mixture until well blended together. Using a teaspoon measuring spoon, spoon out onto a cookie sheet covered in parchment paper (it prevents sticking and doesn't add any grease)
Flatten cookies with a fork to about 1/4" thick
Cook for 20 minutes or until brown on bottom. Let cool (For a crunchier treat, turn off oven and leave in until stove cools)
Once cooled, place in sealed container or bag. Can be left out for about a week but to prevent spoiling, refrigerate or freeze treats
Makes About 18-20 cookies
*This Recipe is great for those winter months when raspberries are out of season.
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Easy Mint Raspberry Drop Cookie
1/3 cup Frozen Raspberries, de-thawed
1/2 Tbsp Dried Mint
1/3 cup Rabbit Pellets
3 Tbsp Old Fashion Oats
Preheat oven to 375 degrees
With a fork mash raspberries together
Mix raspberries with mint
Grind pellets (use a coffee grinder only used to make rabbit treats)
Mix with oats
Slowly add dry mixture to raspberry, mint mixture until well blended together
Using a teaspoon measuring spoon, spoon out onto a cookie sheet covered in parchment paper (it prevents sticking and doesn't add any grease)
Flatten cookies with a fork to about 1/4" thick
Cook for 20 minutes or until brown on bottom. Let cool (For a crunchier treat, turn off oven and leave in until stove cools)
Once cooled, place in sealed container or bag. Can be left out for about a week but to prevent spoiling, refrigerate or freeze treats
Makes About 18-20 cookies
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