1. Preheat your oven to 350°F and line a baking sheet with parchment paper (trust me, don’t skip the parchment).
2. Mix shredded turkey and cranberries in a large bowl until evenly distributed.
3. Add oat flour and crack in the egg—mix everything with your hands for the best texture.
4. Roll mixture into walnut-sized balls, then flatten gently to about 1/4 inch thick.
5. Place on baking sheet and brush tops with melted coconut oil for that golden finish.
6. Bake 15-20 minutes until edges are golden brown and cookies feel firm.
7. Let cool completely before serving (patience, fellow dog parent!).

Notes:

• Always let cool completely—hot treats can burn your pup’s tongue
• Amber prefers these slightly soft, but they’ll get crispier if baked longer
• If dough seems too sticky, add more oat flour gradually

Storage Tips:

• Store in airtight container in refrigerator for up to one week
• Don’t leave these out—they’ll spoil faster than commercial treats
• Toss if you see any mold (better safe than sorry)

What Makes This Recipe Special:

Turkey provides lean protein perfect for muscle health, while cranberries offer immune-boosting antioxidants. The oat flour makes these easier to digest than wheat-based treats, and you control every ingredient for maximum safety and nutrition.

Mix It Up (Dog-Safe Variations):

• Pumpkin Version: Add 1 tablespoon canned pumpkin puree for extra fiber
• Sweet Potato Twist: Replace cranberries with diced cooked sweet potato
• Senior Dog Special: Make smaller and bake for less time for softer texture (perfect for my 8-year-old Amber)