• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
• Peel, trim the sweet potatoes and cut them into small 1-inch cubes.
• Bring 1 liter of water to a boil in a large saucepan. Add the cubes of sweet potatoes, cover, reduce to medium heat, and cook for 10-15 minutes or until fork-tender.
• Drain in a sieve over the sink and steam out at room temperature for 10 minutes.
• Mash the cooked sweet potato cubes in a puree. It doesn't have to be super smooth, and measure 2/3 cup packing the puree in measuring cups.
• In a food processor or mixing bowl, add sweet potato puree, quick oats, peanut butter, and two tablespoons of flour. Stir or blend on medium speed, scraping the sides of the bowl a few times until the dough comes together into a moist cookie dough ball.
• The batter should be a bit sticky and thick to keep the dog treat soft and moist. If really too wet, add more quick oats.
• Scoop one tablespoon of batter, lightly grease your hands with vegetable oil and roll into a ball. See note above for rolling and cut-out technique.
• Place the dough ball onto the prepared baking sheet.
• Flatten with your hands and repeat until there is no more dough left. Leave half a thumb of space between each cookie - they won't expand in the oven.
• Bake for 8- 12 minutes or until golden brown on the sides and top. The treats should stay moist and soft in the center and not crispy.
• Cool on a cooling rack for 10 minutes, then transfer them to a wire rack.

Storage

• Store up to 3 days in the fridge in an airtight container or freeze in zip-lock bags and thaw at room temperature the day before.