Homemade Dog Treats

NOTE: Yields, where posted, are only SWAGs – "Scientific Wild Guess" as it
depends on the size of the cookie cutter used or free-hand cuts made. Recipes by
reviewers rate all at a minimum of 4 stars out of 5. Most are 4 1/2 and 5's. While we
haven't baked any of these yet, will try the Peanut Butter Biscuits and Turkey-Cranberry
first. You wouldn't think it but our dogs are nuts for cranberry treats – go figure
– and of course, all things poultry.


Peanut Butter Dog Biscuits 1
Peanut Butter Dog Biscuits 2
Dog Treats I
Dog Treats 2
Homemade Dog Biscuits
Dog Biscuits I
Dog Biscuits II
Doggie Biscuits II
The Best Doggy Biscuits!
Best Friend Doggie Biscuits
Brie's Turkey and Cranberry Dog Bones




Peanut Butter Dog Biscuits 1



By Kristi Honas
Yield: Varies

2 c. whole-wheat flour*
1 c. rolled oats
1/3 c. smooth or chunky peanut butter (I used smooth)
1-1/4 c. hot water

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour, 10 minutes

Yield: Makes 4 dozen

1. In large bowl, whisk together flour and oats. Mix in the peanut butter and hot water. If the dough is too sticky, add more flour.

2. Knead dough well. Round it into a ball and cover with plastic wrap and let rest 15 minutes.

3. Heat oven to 350 degrees. On floured parchment paper roll out the dough to 1/4-inch thickness and cut into shapes with cookie cutters of choice. You can use a bone cookie cutter. (I used a shot glass to make smaller round biscuits) Since the dough doesn't spread like baking, you can cut the biscuits close together. Remove scraps and pick up the parchment paper by opposite ends and transfer to a baking sheet. Repeat with remaining dough. (Got approx. 2 dozen cookies)

4. Bake 40 minutes. Turn off the oven and leave them in the oven to cool overnight. The dryer they get, the longer they will stay fresh. If you can't wait that long, cool them completely on a wire rack and treat your doggie to a guilt-free snack.

* For dogs who have wheat allergies, try making these with another flour like rice or potato. Water might have to be adjusted. They last for one week at room temperature when kept in an air-tight container. Or store them for up to 3 weeks in the refrigerator or up to 6 months in the freezer. Make sure to defrost the biscuits before tossing them to your canine friends.


I've attached two recipes along with this peanut butter one, which is my dog's favorite.

The Dog Treats 1 recipe I've made one batch, substituting chicken bouillon granules in the place of beef. I eliminated the sugar and replaced the wheat flour with rice flour and I rolled my dough out to make a thinner biscuits.

My girl loves the peanut butter one the most.


Peanut Butter Dog Biscuits 2


2 cups whole wheat flour, or as needed
2 cups spelt flour
2 cups quick-cooking rolled oats
1/4 cup flax seeds
2 1/2 cups warm water
1/2 cup natural peanut butter

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour, 10 minutes

Yield: 4 dozen


1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine wheat flour, spelt flour, oats, and flax seeds in large bowl. Stir in water and peanut butter. Knead dough on a lightly floured surface, mixing in more flour as needed until dough is smooth and no longer sticky. Roll out dough to 1/4 inch thick. Cut with small cookie cutters into desired shapes, and place 3/4 inch apart on greased cookie sheets.

3. Bake 40 minutes. Turn oven off; leave biscuits in oven until completely cool.


Dog Treats I



1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Yield: 4 dozen


1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.

2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.

3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.

4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.


Dog Treats 2



1/4 cup all-purpose flour
1/2 graham cracker, crushed
1/2 teaspoon corn syrup
1 1/2 tablespoons water
1/4 cup rolled oats
1 tablespoon shredded Cheddar cheese
1/2 tablespoon apple jelly
1 teaspoon chicken bouillon granules
1/3 cup granulated sugar for decoration

Prep time: 30 minutes

Cook time: 16 minutes

Total time: 46 minutes

Yield: Makes 2 treats


1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the flour, graham cracker, oatmeal , bouillon, and grated cheese.

3. Stir in the corn syrup, water, and jelly. Add flour if necessary to make a stiff dough.

4. Spoon dough onto greased cookie sheet . Make two or four treats depending on the size of your dog. Sprinkle the tops of the treats with the white sugar. Bake in preheated oven for 16 minutes. Cool before serving.


Homemade Dog Biscuits


3 1/2 cups all-purpose flour
2 cups wheat bran
1 cup cornmeal
4 teaspoons salt
1 tablespoon garlic powder
2 cups whole wheat flour
1 cup rye flour
1/2 cup nonfat dry milk powder
2 1/4 teaspoons active dry yeast
1/4 cup warm water
2 cups tomato juice

Prep time: 30 minutes

Cook time: 1 hour

Ready in: 4 hour, 30 minutes

Yield: 7 dozen


1. Preheat oven to 300 degrees F (150 degrees C).

2. Dissolve the yeast in the warm water. Stir in the tomato juice.

3. Combine the all-purpose flour, bran, grits or cornmeal, salt, garlic powder, whole wheat flour, rye flour and non-fat dry milk powder. Stir in the yeast mixture. Dough should be very stiff.

4. On a lightly floured board roll dough out to 1/3 to 1/2 inch thick. Cut into desired size with a knife or cookie cutters. Place on ungreased cookie sheet.

5. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn oven off and leave biscuits overnight or for at least 4 hours in oven to harden.


Dog Biscuits I



1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup rolled oats
1 1/2 cups water, or as needed
1/2 cup canola oil
2 eggs
3 tablespoons peanut butter
2 tablespoons vanilla extract

Prep time: 25 minutes

Cook time: 20 minutes

Ready in: 1 hour, 15 minutes

Yield: Recipe makes 3 dozen treats, depending on size


1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

2. Mix together whole-wheat flour, all-purpose flour, cornmeal and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter and vanilla. Mix well.

3. On a flat surface use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheet.

4. Bake the cookies for 20 minutes. After the biscuits have cooked 20 minutes turn off the oven off but let the biscuits remain inside the oven for another 20 minutes to harden.


Dog Biscuits II


2 1/2 cups sifted whole wheat flour
1/2 cup dry milk powder
1 cube beef bouillon, crumbled
1/2 teaspoon salt
1 cup cooked ground pork
1 cup grated carrot
6 tablespoons shortening
1 egg
1/2 cup cold water

Prep time: 25 minutes

Cook time: 30 minutes

Total time: 55 minutes

Yield: Makes 3 dozen


1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.

2. In a medium bowl, stir together the whole wheat flour, milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.

3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.

4. Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.


Doggie Biscuits II

3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
2 cups bulgur
1 cup cornmeal
1/2 cup dry milk powder

4 teaspoons salt
1 (.25 ounce) package active dry yeast
1/4 cup warm water
2 1/2 cups chicken broth
1 egg
1 tablespoon milk

Prep time: 30 minutes

Cook time: 45 minutes

Ready In: 14 hours, 35 minutes

Yield: Makes 18 large biscuits


1. Preheat oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.

2. In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.

3. Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.


The Best Doggy Biscuits!


2 cups whole wheat flour
1 cup cornmeal
1 tablespoon salt
1/3 cup vegetable oil
1 egg
1 cup water

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Yield: Makes 42 biscuits


1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

2. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.

3. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.


Best Friend Doggie Biscuits


1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh parsley

Prep time: 30 minutes

Cook time: 15 minutes

Ready in: 45 minutes

Yield: Makes 12 servings


1. Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.

2. In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.

3. Bake in preheated oven for 15 minutes or until firm.


Brie's Turkey and Cranberry Dog Bones



3 1/2 cups whole wheat flour
1 teaspoon baking powder
1 cup shredded cooked turkey
1 cup dried cranberries

1 egg
1 tablespoon olive oil
1 cup low-sodium chicken broth, or as needed

Prep time: 20 minutes

Cook time: 55 minutes

Ready in: 1 hour, 15 minutes

Yield: Makes 45 treats


1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.

2. In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency

3. Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.

4. Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.