1. Preheat oven to 350°F and line baking sheet with parchment paper (makes cleanup so much easier).
2. Pulse thawed peas in food processor until slightly mashed but still chunky—your kitchen will smell fresh and appealing.
3. Mix mashed sweet potato, pulsed peas, flour, egg, and melted coconut oil until dough forms and Amber starts pacing.
4. Roll dough on floured surface to 1/4-inch thickness—take your time for even cooking.
5. Cut into bite-sized pieces about the size of kibble for familiar portion sizes.
6. Bake 25-30 minutes until crispy and golden at edges—these take longer than meat treats but worth the wait.
7. Cool completely before serving (hardest part when dogs are staring hopefully).

Notes:

• Always let peas thaw completely for proper texture
• Mash sweet potato thoroughly to avoid lumps in final nibbles
• Amber prefers these completely cooled when they’re at maximum crunchiness
• These actually improve in texture after sitting overnight

Storage Tips:

• Store in airtight container at room temperature for up to one week
• Freeze in single-serving portions for up to one month
• Don’t refrigerate unless your kitchen is very humid—they stay crispier at room temperature
• Perfect for meal prep and weekly treat planning

What Makes This Recipe Special:

Peas provide plant-based protein and fiber that supports kidney health, while sweet potatoes deliver beta-carotene and complex carbohydrates for sustained energy. The coconut oil provides medium-chain fatty acids that support immune function and create irresistible flavor that makes vegetables taste like treats.

Mix It Up (Dog-Safe Variations):

Digestive Boost: Add 1 tbsp plain pumpkin puree for extra fiber and digestive support (perfect for 8-year-old pups like Amber)

Texture Variety: Substitute half the peas with finely chopped green beans for different nutritional benefits

Omega Boost: Include pinch of chia seeds for extra omega-3 fatty acids and joint support