Dog Treats


When we make biscuits here at Crafty Cookie Cutters, there is always an adorable set of puppy dog eyes, begging for a scrap of dough.  Our little dog will sit patiently and stare up at the kitchen bench top during the entire baking process, taking in the sights and smells, only to be given a dog treat instead. 

Although dogs will practically eat anything presented to them, they are much more sensitive to foods then us, and a typical cookie dough can upset their stomach. Things like chocolate, cocoa powder, lactose, coffee, apple seeds, macadamia nuts, raisins and artificial sweeteners can cause serious issues to your fury little friend. 

While there are many treats available on the market for your pet, sometimes it can be beneficial to make your own treats with all-natural ingredients, so you know what your dog is really eating.  It is also a fantastic opportunity to customise treats to suit your dog. 

We like to make tiny little biscuits to give our dog for training purposes, and slightly larger biscuits as treats.  We tend to use dog themed cookie cutters for the larger sized treats for a clear visual difference to differentiate our biscuits from the pet treats.   Our favourite go-to recipe is from Damn Delicious (see below) as our little pooch loves carrots and pumpkin, but we like to change the recipe to suit the veggies we have on hand. 


Ingredients: 

1 cup pumpkin puree

0.25 cup peanut butter

2 large eggs

0.5 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

 

Directions:

  1. Preheat oven to 180 degrees. Line a baking sheet with baking paper or a silicone baking mat; set aside.
  2. 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.
  3. Gradually add oats and 2.5 cups flour at low speed, beating just until incorporated. Add an additional 0.25 cup flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until incorporated.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 6mm thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  5. Place into oven and bake until the edges are golden brown, about 20-25 minutes
  6. Let cool completely.