Dog Treat Recipes
Quick & Easy Peanut Butter Treats
Ingredients:
2 Cups Flour
1/2 Cup Peanut Butter
2 eggs
Mix the ingredients together until combined, and then add water until it becomes wet enough to roll out as dough. Roll out and cut into cookies. Bake at 375 for 15-18 minutes.
Our dogs LOVE these!
2 Cups Flour
1/2 Cup Peanut Butter
2 eggs
Mix the ingredients together until combined, and then add water until it becomes wet enough to roll out as dough. Roll out and cut into cookies. Bake at 375 for 15-18 minutes.
Our dogs LOVE these!
Peanut Butter Pumpkin Dog Treats
Ingredients
- 1 cup pumpkin puree, not pumpkin pie filling
- 3 tablespoons peanut butter, dog safe
- 2 eggs
- 2 ½ cups whole wheat flour, plus additional as needed
Instructions
- Preheat oven. Preheat oven to 350 degrees F. Line baking sheet with a silicone baking mat or parchment paper.
- Make the dough. Using a stand mixer with the paddle attachment or a hand mixer and a large bowl, beat the pumpkin puree, peanut butter, and eggs on medium-high until combined. This will take 1-2 minutes. Reduce speed to low, and slowly add the flour, mixing until just incorporated. If needed, add additional flour until the dough is not sticky and the texture of cookie dough (this depends on the moisture level of your peanut butter and pumpkin).
- Roll and cut treats. On a lightly floured surface, gently knead and press the dough together a few times until it comes together. Roll the dough to ¼ inch thickness. Cut into desired shapes and place on prepared baking sheet.
- Bake. Bake until the edges are golden brown and fully set. About 20-30 minutes, depending on size and thickness. I've found that my dog prefers treats to be crunchy and hard vs chewy. So you will bake these treats longer than you would 'human cookies'. When done, they should look well past set, but not burnt. But bake them according to your dog's preference.
- Allow to cool. Allow to fully cool - the treats will crisp up once they cool.
Spinach, Carrot and Zuccini Dog Treats
INGREDIENTS
- 1 cup pumpkin puree
- ¼ cup peanut butter
- 2 large eggs
- ½ cup old fashioned oats
- 3 cups whole wheat flour, or more, as needed
- 1 carrot, peeled and shredded
- 1 zucchini, shredded
- 1 cup baby spinach, chopped
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
- Gradually add old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until incorporated.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
- Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
- Let cool completely.