Preheat oven to 350F
In a large mixing bowl, combine almond meal, coconut flour and dried herbs and spices
In a separate bowl, mix together sweet potato, egg, oil, minced garlic, diced kale (or other recommended vegetable) and 1/4 cup of the filtered water (or bone broth)
Add wet to dry ingredients and stir well, adding a bit more liquid if mixture is too thick and crumbly to roll
Work the mixture with your hands
Roll dough into balls and flatten into pumpkin-shaped rounds. Place onto a cookie sheet lined with parchment paper.
Bake for 55-60 minutes or until firm
Turn off oven but keep cookies in the closed oven as they are cooling (30-40 minutes)
Remove cookies from oven and let cookies cool completely (up to one hour)
To make dog-safe carob icing: Pour chips into a double boiler on medium heat. After about 5 minutes, start mashing the chips with a wooden/non stick spoon until you get a dry, pasty consistency.
Add water slowly until desired consistency is obtained (thinner for dipping cookies; thicker if you are spreading it)
Add coconut oil and stir until mixture is creamy.Tip: Melted carob doesn’t reheat well, so use up what you have Dip cooled cookies in the carob icing, or have fun drawing on spooky pumpkin faces!