Preheat oven to 350 degrees. Line a cookie sheet with parchment paper that comes up over the sides.
Note that sweet potatoes and carrots would also work in this recipe. If you’re using sweet potatoes, peel and boil these until they’re soft, then drain.
Add all ingredients to a food processor and pulse until it is smooth, pausing to scrape down the side of the bowl so everything is incorporated. Pour the entire mixture onto the prepared cookie sheet and smooth out until it is evenly dispersed and is 1/4″ deep. Using a bench scraper is the best way to achieve a smooth, even spread and defined edges, but you can use a firm spatula. Allow the pan to sit 10 minutes before baking so the coconut flour can better absorb the liquids.
Another option is to roll these into balls, place on the parchment, and then press cute little paw prints into these. We did this exactly one time – it’s time consuming
Bake for 25 minutes. Remove from oven and adjust heat to 200 degrees. Slice the sheet of now-cooked batter into 1/2″ squares (a pizza cutter is perfect for this), and return to the oven. The goal at this point is to dry out the treats a bit because they tend to be very soft, and they’ll last in your pantry longer this way. The edges will start curling up when they’re ready – about 30 minutes. IF you live in a drier climate, the 25 minutes may be sufficient.
Remove the pan from the oven and move the treats to a cooling rack to finish drying. Store in an area where they will not become moist – this is REAL food so it will (and should if it’s real food) develop mold eventually. These can also be kept in an airtight container in the refrigerator, or frozen.