Step 1

Preheat oven to 350 degrees F.

Step 2

Line baking sheets with parchment paper.

Step 3

Whisk together egg and oil in medium bowl.

Step 4

Add salmon and use hand mixer with dough hooks or use a spoon to break up and combine salmon with egg mixture.

Step 5

Add in oat flour, oats, brewer’s yeast, and catnip.

Step 6

Continue mixing to combine.  Drizzle in reserved salmon liquid ¼ - 1/3 cup until mixture forms stiff dough.

Step 7

Scoop ½ teaspoon portions, push together dough to form small balls.

Step 8

Press down on each with tines of fork.

Step 9

Bake for 10-13 minutes.  Will be dry on top, but still slightly soft on the bottom.  Allow to cool completely on baking sheet.

Step 10

Store in air-tight container in refrigerator for a week or freeze for 6 months.