Ingredients: rice flour, whole milk powder, tapioca starch, evaporated cane juice, gelatin, baking soda and natural vanilla flavor
1 eg, 1 tbs oi, ¼ c of hot tap water
1. Heat oven to 350F. Stir cookie mix, egg, oil and water in medium bowl until dough forms.
2. Place dough on wax paper and roll out dough using a non-stick rolling pin (or wrap a glass bottle with wax paper) to ¼” thick sheet of dough.
3. Use cookie cutter to cut out bone shapes and place onto greased cookie sheet (or use parchment paper instead of cooking spray).
4. Bake 5-8 minutes or until edges begin to lightly brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container.