Remember the old myth — the fastest way to a man’s heart is through his stomach? Well, I REALLY REALLY believe the same goes for man’s best friend! My puppies (or rather full grown, but still puppies) LOVE ME when they smell their homemade dog treats baking…..they KNOW those cookies are theirs!
Homemade Puppy Cookies, Dog Biscuits, Puppy Treats, What Have You
¾ cup non-fat Milk (-OR- omit egg and increase milk to 1 cup) 1 Egg (see above) 1 cup Peanut Butter (chunky or smooth) 1 cup Brown Rice Flour 1-1/4 to 1-1/2 cups Oat Flour (or blender-ize some oatmeal to make a coarse flour), or Whole Wheat Flour 1 tablespoon Baking Powder (Rumford — it’s aluminum free)
Mix the peanut butter, egg, and milk together with a whisk (or in a blender), then add flour and baking powder to make a stiff dough. You’ll want the dough fairly stiff; adjust quantity of flour if needed. You may have to use your hands to work in the last of the flour.
**If you have a stand mixer, beat the butter, egg and milk with the beaters, then put the dough hooks on for the flour step, this works great!
Roll out (or press with your hands) on well-floured surface,
about ¼-inch thick.
Cut into desired sizes with a cookie cutter, plastic knife, or pizza cutter
and lift onto greased or parchment lined cookie sheet.
Bake at 375 degrees for about 20 minutes, then turn and bake another 15-20 minutes or until done. Watch them!! I baked 15 minutes first side, then 10 minutes 2nd side. They were quite crunchy!! All ovens are different!
They will quietly wait for those cookies!
They JUST KNOW THE COOKIES ARE THEIRS!
Cool completely, make the puppies sit pretty, and let them enjoy!
One at a time of course!
Store in an airtight container or zip top bag. We like to keep our homemade dog treats in the freezer to extend freshness. But they probably won’t last that long!
Here's the full recipe and printable!
Homemade Dog Treats
Depends on size
3/4 cup non-fat Milk (-OR- omit egg and increase milk to 1 cup)
1 Egg (see above)
1 cup Peanut Butter (chunky or smooth)
1 cup Brown Rice Flour
1-1/4 to 1-1/2 cups Oat Flour (or blender-ize some oatmeal to make a coarse flour) or Whole Wheat Flour