Recipes for homemade dog treats!

Biscuits

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Tip: Decorate your homemade dog treats in carob (a chocolate substitute), peanut butter, cream cheese or yogurt! 

Carob Frosting
You can buy carob powder or chips in health food stores. Carob chips will need to be melted. For Carob powder, follow the instructions on the package. Dip each treat into the mixture. Refrigerate.

Peanut Butter Frosting
Melt peanut butter in microwave. Dip each treat into the mixture. Refrigerate.

Cream Cheese Frosting
12 ounces nonfat cream cheese (room temperature) and 2 teaspoons honey
Beat with an electric hand mixer until fluffy. Frost cookies with a spatula. Refrigerate. (Cinnamon Vanilla variation: add 1 teaspoon of vanilla, and 3 teaspoons of cinnamon)

Yogurt Frosting
6 ounces yogurt (banana, vanilla or plain) and 2 Tbsp peanut butter
Mix ingredients with an electric hand mixer. Makes ½ cup of yogurt icing to frost about 30 dog treats. Dip each treat into the yogurt mixture. Refrigerate.
gredients with an electric hand mixer. Makes ½ cup of yogurt icing to frost about 30 dog treats. Dip each treat into the yogurt mixture. Refrigerate.

Apple Cider Biscuits

  • 1/3 cup apple sauce
  • 1/2 teaspoon cinnamon
  • 1 orange, juiced
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter
  • 1 1/2 cup whole wheat flour

Preheat 350°F

Mix ingredients in large bowl. Knead dough. Roll dough to 1/4″ thickness. Cut into shapes. Use fork to poke holes into biscuits. Bake for 10-15 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Cranberry Chicken Biscuits

  • 1 chicken breast, cook and chopped
  • 1/2 cup dried cranberries
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/4 cup oats
  • 1 cup whole wheat flour
 
Preheat 350°F

In a large bowl mix all ingredients one at a time, kneading well after each addition. Knead dough into ball and roll onto a floured surface 1/2 inch thick. Cut with the cookie cutter of your choice. Bake for 10 to 15 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Cherry Chicken Biscuits

  • 1 chicken breast, cooked and chopped
  • 1 cup cherries, pitted and chopped
  • 1 egg
  • 1/4 cup milk
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 cup oats
  • 1 1/2 cup whole wheat flour
 
Preheat 350°F

In a large bowl add all ingredients and mix well. Knead dough into ball and roll onto a heavily floured surface 1/4 inch thick and cut with your cookie cutter of your choice. Bake for 10 to 15 minutes or until browned at the edges.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Cranberry Oatmeal Biscuits

  • 2 cups cranberries
  • 1/3 cup Old Fashioned Oatmeal
  • 1/4 cup milk
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter (1/2 stick)
  • 1 1/2 cup whole wheat flour
 
Preheat 350°F

Puree cranberries and in a large bowl add all ingredients, mixing after each addition, until well combined. Knead dough into ball and roll onto a floured surface 1/4 inch thick. Cut with cookie cutter. Bake for 15 to 30 minutes or until edges brown.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Cranberry Pumpkin Biscuits

  • 15 ounce canned pumpkin (non-spiced)
  • 1/4 cup dried cranberries
  • 1 cup powdered milk
  • 1/2 teaspoon cinnamon
  • 3 cups whole wheat flour
 
Preheat 350°F

In a bowl add all ingredients and mix until well combined. Knead dough into ball and roll onto a floured surface 1/4 inch thick. Cut with cookie cutter of your choice and poke with a fork to prevent air bubbles. Bake for 15 to 20 minutes or until browned at the edges.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Oatmeal Cookie Treats

  • 2 cups rice
  • 2 packages Reg. Flavor oatmeal (mixed w/milk)
  • 1/4 cup molasses
  • 1 cup carrots
  • 1/3 cup spinach
  • 1 1/4 cup flour
  • 1/2 tbsp brown gravy mix
  • 4 tbsp applesauce
  • 1/2 tbsp vegetable oil


Preheat 350°F

Combine ingredients, adding flour gradually. Drop on cookie sheet using teaspoon Bake 15-20 minutes or until golden brown.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Milk Bone Dog Biscuits

  • 3/4 cup hot water
  • 1/3 cup margarine
  • 1/2 cup powdered milk
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3 cups whole wheat flour
 
Preheat to 325°F

In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead dough until stiff. Roll to 1/2 inch thickness. Cut into bone shapes. Bake for 50 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Peanut Butter & Oatmeal Biscuits

  • 2 cups wheat flour
  • 1 cup rolled oats (or Quaker Old Fashioned)
  • 1/2 cup peanut butter
  • 1 1/4 cup hot water
 
Preheat 350°F

Mix dry ingredients. Mix in peanut butter and hot water. (Add flour if dough is too sticky.) Knead dough (or use electric hand mixer with dough attachments). Roll to 1/4″ thickness. Cut shapes. Bake on non-stick cookie sheet for roughly 20 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Extras: Add unsweetened dried cranberries. Add berries when you add the peanut butter.

Peanut Butter Apple Biscuits

  • 1/2 cup sugar-free apple sauce
  • 1/2 cup peanut butter
  • 1 cup whole wheat flour

Preheat 350°F

Mix ingredients in large bowl. Knead dough. Roll dough to 1/4″ thickness. Cut into shapes. Use fork to poke holes into biscuits. Bake for 10-15 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Peanut Butter Banana Mint

  • 1 banana
  • 1/2 cup peanut butter
  • 1 tablespoon dried peppermint
  • 1/4 cup oats
  • 1 cup whole wheat flour
  • pinch of parsley

Preheat 325°F

Mash banana in a large bowl, mix in additional ingredients, one at a time, mixing well after each addition. Knead dough. Roll dough to 1/4″ thickness. Cut into shapes. Use fork to poke holes into biscuits. Bake for 15-20 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Peanut Butter Banana Biscuits

  • 1 banana
  • 1/2 cup peanut butter
  • 1 cup oats
  • 1/2 cup apple sauce
  • 1 1/4 cup whole wheat flour
  • 1/2 teaspoon cinnamon
 
Preheat 350°F

Mash banana with a fork until smooth. In a large bowl mix all ingredients one at a time, kneading well after each addition. Knead dough into ball and roll onto a floured surface 1/4 inch thick. Cut with the cookie cutter of your choice. Bake for 10 to 15 minutes or until edges browned.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Peanut Butter Biscuits

  • 1 1/8 cup whole wheat flour
  • 1 1/18 cup unbleached white flour
  • 1/2 cup peanut butter
  • 1 cup water
  • 2 tablespoons vegetable oil

Preheat 350°F

Blend whole wheat and white flour, set aside. Combine vegetable oil, peanut butter and water. Add flour, one cup at a time. Knead dough, let stand for 10 minutes. Roll to 1/4″ thickness, cut shapes. Poke holes with fork. Bake on cookie sheet for 25 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Peanut Butter Poppers

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 cup peanut butter
  • 1 cup milk

Preheat 375°

Combine flour and baking powder, set aside. Mix peanut butter and milk, then add dry mixture. Knead. Roll dough to 1/4″ thickness, cut into shapes. Bake for 20 minutes on cookie sheet until lightly brown. Cool.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Pumpkin Dog Biscuits

  • 2 eggs
  • 1/2 cup canned pumpkin (pure, not pie filling)
  • 2 tablespoons dry milk
  • 1/4 teaspoon sea salt
  • 2 1/2 cups brown rice flour
  • 1 teaspoon dried parsley (optional)

Preheat 350°F

Whisk together eggs and pumpkin until smooth. Stir in dry milk, sea salt, and dried parsley (optional). Add brown rice flour gradually. Knead dough. Roll dough to 1/4″ thickness. Cut into shapes. Use fork to poke holes into biscuits. Bake for 15-20 minutes, remove and turn biscuits and bake for an additional 15-20 minutes.

Store in air tight container.

Lasts 3 weeks in refrigerator.

Pumpkin and Peanut Butter

  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 1 1/4 cup canned pumpkin (pure pumpkin, not the pie filling)
  • 1/4 cup peanut butter (smooth or crunchy)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup water
 
Preheat 350°F

Place all ingredients in a bowl. Stir until thoroughly combined. Add water as needed to combine the ingredients. Roll out dough to 1/4" thickness and cut with dog cookie cutters. Bake for 20 minutes.
Store in air tight container.

Lasts 3 weeks in refrigerator.

Raspberry Chicken Biscuits

  • 1 cup cooked and shredded chicken
  • 1 1/2 cup raspberries
  • 1 egg
  • 1/2 tablespoon honey
  • 2 cups whole wheat flour
 
Preheat 350°F

Puree raspberries. In a large bowl mix raspberry puree with the other ingredients, stirring well. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with the cookie cutter of your choice. Bake for 10 minutes.
Store in air tight container.
Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

Yogurt Berry Chicken Biscuits

  • 1 chicken breast, cooked and chopped
  • 1/4 cup plain yogurt
  • 1/4 cup frozen mixed berries, thawed
  • 2 tablespoons butter
  • 1/2 teaspoon dried parsley
  • 1/2 cup oats
  • 1 1/4 cup whole wheat flour
 
Preheat 350°F

In a large bowl mix all ingredients one at a time, kneading well after each addition. Knead dough into ball and roll onto a floured surface 1/4 inch thick, or thinner if you can. Cut with the cookie cutter of your choice. Bake for 10 to 15 minutes.
Store in air tight container.

Lasts 3 weeks in refrigerator.

Recipe courtesy of Doggy Dessert Chef.

​Pumpkin Peanut Butter Biscuits

  • 1 cup whole wheat or all-purpose flour
  • 1/2 cup pure pumpkin (NOT pie filling)
  • 1/3 cup peanut butter 

​Preheat 350°F

Mix flour, pumpkin, and peanut butter in a large bowl. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with the cookie cutter of your choice. Bake 30-35 minutes. Store in air tight container.

Peanut Butter Pumpkin Biscuits

  • 15 ounces can pure pumpkin (NOT pie filling)
  • 2 eggs
  • 3 tablespoons all natural peanut butter
  • 1/2 cup oats*
  • 3 cups whole wheat flour, brown rice flour or gluten free flour

* OATS: If your dog is on a grain free diet, substitute the oats with an extra 1/4 cup grain free flour.
​
​Preheat 350°F

In a large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Add oats and flour and stir well until dough forms.

The dough may be a little sticky, so dust your hands and rolling pin with flour. Pour dough onto a floured surface and roll out to 1/2 inch thick. Cut out using a cookie cutter. Transfer to the prepared baking sheet. Bake for 30 to 35 minutes until golden brown.

Store in a sealed container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. To freeze, store in a freezer safe bag or container for up to 6 months.

Recipe courtesy of Spoonful of Flavor.​