Directions
Preheat oven to 325°F. Line cookie sheets with parchment paper.
- In a small bowl, lightly whip eggs using a fork or whisk. Set aside.
- In a blender, add raspberries and coconut oil. Blend for 30-50 seconds.
- In a large bowl, stir together buckwheat flour, Grain Free Chicken dehydrated food, and ground turmeric. Blend well.
- Add in the blended raspberries and coconut oil, and stir into the dry ingredients.
- Add egg to the mixture and stir.
Slowly add the chicken broth into the bowl until a dough is formed. Don't worry if it's a bit crumbly. It will stick together when molded into smaller balls.
- Line countertop with parchment paper. Roll out fist-sized dough balls to ¼ to ½ inch thickness and cut out cookies using cookie cutters.
- Place cookies on cookie sheet and place in oven for 15 minutes.
- Remove from oven and let harden overnight on cooling racks.
- Keep treats in airtight containers in fridge or freezer.
Recipe Note
I find that grain—and gluten-free treats take less time to bake, so I lower the temperature and check on the baking treats every few minutes to ensure they don’t burn.
