So, double stuff Oreos might be my favorite thing in the world behind Pharrell, Rosie and Rumba of course. Likes, seriously they make my heart so happy, so why not give that same happiness to my fur-babies! So here are some DIY Oreo inspired “Woofie Pies for your pups! I am not going to lie to you, this one takes a little bit of work, BUT just think of the joy on your dogs face when you can both enjoy the best cookie of all time…. Together.

What you are going to need…. Besides a glass of wine

Carob Sandwich Cookies:

1 Cup White Whole Wheat Flour

1/4 Cup Carob Powder

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

3/4 Cup 100% Carrot Juice or No Salt Added Vegetable Stock

1/4 Teaspoon Apple Cider Vinegar

1/4 Cup Canned Pumpkin Puree

2 Tablespoons Olive Oil

Cream Filling:

1 Cup White Potatoes, Peeled, Diced, Boiled, and Mashed

*Potatoes are safe for dogs to eat, but you must be very careful about their preparation. The potatoes must be thoroughly and completely cooked- Never feed a dog raw potato. Likewise, never use any potatoes that have any green parts, as those are highly toxic to dogs. For a more complete list of foods to avoid when cooking for canines, check here.

Preheat your oven to 375 degrees and line two baking sheets with either parchment paper or silpats.

Carob can be rather clumpy, so be sure to sift it before measuring if necessary. In a medium-sized bowl, whisk together the flour, carob powder, baking powder, and soda, distributing the dry goods equally throughout the mixture. In a separate bowl, combine the carrot juice or vegetable stock, vinegar, pumpkin puree, and oil, stirring lightly to break up the pumpkin. Pour the liquid ingredients into the bowl of dry, and mix with a wide spatula just until the batter comes together with few lumps. There’s no need to beat it completely smooth, but make sure that there are no pockets of flour remaining.

Use a small cookie scoop or two spoons to portion out equal, walnut-sized dollops of the batter on your prepared baking sheet spaced about 1 inch apart. Bake one sheet at a time for 6 – 9 minutes, until the edges are set and a toothpick inserted into the centers pulls out cleanly. Let cool completely on the sheets before filling.

For the cream filling, simply mash the cooked potato until it’s completely smooth and spread about 1 – 2 teaspoons on the flat side of one cookie. Top with a second, and repeat until all the cookies are filled. Store in the refrigerator in an air-tight container for up to a week, or in the freezer for up to 3 months.

Recipe from Bitter Sweet Blog