Kitty Cat Cookies
These fish forward cookies keep it simple for our feline friends with only 5 ingredients. The kiddos can help by rolling out the tuna cookie dough and using mini cookie cutters. Recipe created for Signature SELECT by Elaine Magee, MPH, RD, Albertsons Companies Wellness Corporate Dietitian.
Total cook time
- 5 ounce can Signature SELECT® Chunk Light Tuna in water
- 2 tablespoons vegetable oil (such as Signature SELECT® canola oil)
- 2 tablespoons Lucerne® egg white
- 3 tablespoons coconut flour (available in the flour section)
- 2 to 3 tablespoons O Organics® whole wheat flour
Preheat oven to 330-degrees. Line a baking sheet with parchment paper. Add the tuna, oil, and egg white to a mini food processor and blend well.
In a medium bowl, combine the tuna mixture with the coconut flour and whole wheat flour. Start with 2 tablespoons of the wheat flour and add another tablespoon if needed to form a kneadable dough. Use your clean hands to knead the dough a few times then transfer the dough to a flat surface dusted with whole wheat or coconut flour. Use a rolling pin or your hands to flatten out the dough to about 1/4-inch thick.
Use mini cookie cutters (about 3/4- to 1-inch) to cut out the dough and place the mini cookies on the prepared baking sheet. Re-roll leftover dough and cut out more cookies. Bake until lightly brown and crisp (about 15-18 minutes).
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.