I came up with this recipe because Christmas day is my dog, Bubbles second birthday… I know what your thinking this woman has really lost her marbles but just hear me out for a second. When I think of Christmas I think of spending time with family and friends, most of all my loved ones… So why wouldn’t I want to include my dog in this and to top it off its her birthday shouldn’t we celebrate?

My dog Bubbles is an Italian greyhound. If you follow me on Instagram you would have seen a photo of her here and there. I decided to make a cookie that is edible for both humans and dogs. This way I don’t have to worry if something will hurt my pups stomach. And can be enjoyed by my mother who is gluten in tolerant, and even my grandmother who is diabetic. So this is a win win for everyone in my house on Christmas day. This cookie is Gluten free, vegan and sugar free, basically, its major allergen free. And it can easily be enjoyed with a nice dollop of coconut whipped cream or simply as it is.

It is sugar free, and made with chickpea flour, sweet potato, ginger and coconut oil and milk. That’s it that’s all!  I found chickpea flour at a local fruit and vegetable market the other day, I actually bought a much of different types of flour, buckwheat, chickpea flour, almond flour and pastry flour. I will for sure be coming up with some amazing gluten free recipes. OK back to the sweet potato recipe, there isn’t much to say about making this recipe all that you should really know if you’ll need to peel and cut the sweet potato before boiling it. It just cuts the prep time in half which is always good! Also once the sweet potato is mashed you should work quickly because if the mixture gets cold it will be stiff and will start to crumble.

Now that you have seen what I made for Christmas and my pups birthday I hope you and your pup like this recipe and I really want to hear from you so comment below with what you think of this creation.