1. Preheat your oven to 350°F and line a baking sheet with parchment paper—don’t skip this step for easy cleanup!
2. Cook beef heart completely in a dry skillet until no pink remains, then let cool and chop finely into uniform pieces.
3. Mix chopped beef heart, cooked brown rice, grated carrots, egg, and oat flour until evenly combined and mixture holds together.
4. Roll out dough on lightly floured surface to about 1/4 inch thickness—slightly sticky is perfect for good cookie texture.
5. Cut out heart shapes using cookie cutter and place on prepared baking sheet with space between each cookie.
6. Bake 20-25 minutes until firm to the touch and lightly golden—start checking at 20 minutes to avoid overcooking.
7. Cool completely before serving (if your pup can wait that long).

Notes:

• Always cook organ meat thoroughly—no pink should remain for dog safety
• Amber prefers these with a slight chew, but they’re great completely crispy too
• If dough feels too wet, add oat flour one tablespoon at a time

Storage Tips:

• Store in refrigerator in airtight container for up to one week
• Freeze individual cookies for up to 3 months—perfect for portion control
• Don’t leave out on counter—organ meat spoils quickly without preservatives

What Makes This Recipe Special:

These cookies deliver concentrated nutrition from beef heart including CoQ10 for cardiovascular health, B vitamins for energy, and iron for blood health. Combined with brown rice for sustained energy and carrots for beta-carotene, they create a nutritionally complete treat that supports heart health, muscle development, and overall vitality in dogs.

Mix It Up (Dog-Safe Variations):

• Joint Support Version: Add 1 tablespoon ground flaxseed for omega-3 fatty acids (great for senior dogs like Amber)
• Training Size Mini Hearts: Use smaller cookie cutters for bite-sized training rewards
• Breath-Fresh Version: Add finely chopped fresh parsley for natural breath freshening