Treat recipe round-up! Today we're bringing you all of our all time favorite dog treat recipes.
These treats are always stocked in the Fi office...take it from our pups - your dog is going to love all these DIY treats:
Peanut Butter Dog Treats
1 cup of creamy peanut butter
2 large eggs
2 ½ cups of whole wheat flour
¾ cups of water
For the drizzle:
¼ cup creamy peanut butter
1 ½ tablespoons coconut oil
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large mixing bowl, add in the peanut butter and eggs. Beat with hand mixer until combined.
- Add in the whole wheat flour and water and beat until the dough forms a ball.
- Dust your work surface with whole wheat flour.
- Roll the dough out to a ¼-inch thickness.
- Cut out with the cookie cutter and place an inch apart on the prepared cookie sheet. They won't spread.
- Press holes into the cookie using a fork or a skewer.
- Bake for 18 minutes or until the edges are golden brown. This will depend on the size of your cookie cutter. Mine was 3 ¼-inch long.
- Store in an airtight container. The cookies freeze well after being baked and will last up to 3 months in the freezer.
- In a small microwave-safe bowl, add in the peanut butter and coconut oil. Microwave for 30 seconds and stir to combine. It should be a runny consistency but be thick enough that it doesn't thin out and not hold its shape.
- Lay the dog bones out on wax paper.
- Use a spoon or add the drizzle to the sandwich bag and cut a small hole in the corner, drizzle the glaze over top of each dog treat.
Pumpkin Apple Dog Treats
2 1/4 cup flour
1 medium apple, finely diced
3/4 cup pumpkin puree
1 1/2 tsp baking powder
1/3 cup water
- Preheat oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.
- Mix together flour and baking powder, add in diced apple, pumpkin puree, egg, and water. Stir until it forms a slightly wet dough.
- Roll the dough out onto a sheet of wax paper (lightly floured if necessary). Use a cookie cutter to cut dog bone shapes. Transfer to the parchment-lined baking sheet.
- Bake for 20-25 minutes or until crisp. Cool completely before serving to your fur baby. Store remaining bones in an air-tight container for up to one week.
Blueberry Pup Muffins
1 cup rolled oats
1 cup whole wheat flour
2 eggs separated
½ cup unsweetened natural applesauce no sugar added
2 tablespoon water
1 cup blueberries
- Pre-heat the oven to 350°. Lightly grease a mini muffin pan with a little olive oil.
- Combine the rolled oats and whole wheat flour in a large bowl. Stir in the egg yolks, applesauce and water. The mixture will be thick. Gently stir in the blueberries. Beat the egg whites to stiff peaks using an electric hand mixer and then fold the egg whites into the batter. Spoon the batter into the prepared mini muffin pan.
- Bake at 350ºF for 25 minutes, until batter has set and is lightly browned.
- Transfer the pan to a cooling rack and let the pup-muffins cool completely before treating your pup.
- Store in airtight container for 1 week or up to 3 weeks in the refrigerator. (Muffins can also be frozen.)
Frozen Strawberry Banana Dog Treats
2 cups strawberries fresh or frozen
1 cup plain Greek yogurt (or regular yogurt, plain)
2 Tablespoons honey
1/4 cup water
- Prepare your silicone mold by laying it on a small baking sheet or something else that is stiff for easy transfer to the refrigerator.
- Put all of the ingredients into a blender and blend until combined, approximately 2 minutes.
- Pour the mixture into the molds.
- Transfer the treats to the freezer (approximately 30 minutes) until set.
- Pop the dog treats out of the mold and store in the freezer in a container or bag.
Pumpkin Peanut Butter Pupcakes
½ cup whole grain oat flour (whole wheat flour works too)
½ teaspoon cinnamon
1 teaspoon baking powder
1 egg, room temperature
1 tablespoon maple syrup
1 tablespoon peanut butter
½ cup pumpkin pureé
½ cup shredded carrot
¼ cup greek yogurt
For the Frosting:
½ cup greek yogurt, cold
1/4 cup peanut butter
½ tablespoon maple syrup
- Preheat oven to 350° F. Spray a muffin tin with nonstick spray/butter/olive oil. Set aside.
- In a medium bowl, whisk all the ingredients together until well incorporated, about 2 minutes.
- Scoop batter evenly into prepared tin. Bake for 35-40 minutes until firm. Cool completely.
- Place all of the frosting ingredients in a bowl and mix well.
- Transfer mixture to a frosting bag with desired tip. Pipe frosting onto cooled cupcakes and let your pup enjoy!
1 1/2 cups fresh seedless watermelon pieces
2/3 cup plain Greek yogurt
2 teaspoons honey
- Place silicone molds on a baking sheet (this helps transfer them easily to the freezer without spilling.) Set aside.
- Put all of the ingredients in the bowl of a food processor; blend until combined and smooth.
- Transfer to a measuring cup with a spout, for easy pouring.
- Fill each slot to the top with the mixture.
- Place in the freezer for about 3 hours or until solid.
- Gently release the frozen treats out of the molds and watch your doggie gobble them up!