Peppermint Dog Treat Recipe
Makes about 25 medium-sized cookies
Ingredients:
3 cups whole wheat flour
1 cup water
1 tsp molasses
2 Tbs peanut butter
2 Tbs olive oil
1 tsp peppermint extract
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mix flour, molasses, peanut butter, water, olive oil and peppermint extract until smooth.
- Kneed flour on a floured surface and roll out to ¼ inch thickness. Cut with festive cookie cutters and place on non-stick cookie sheets.
- Bake for 30 minutes. Cool on wire rack. Store treats in a sealed container and refrigerate or freeze.
Fruit & Nut Cookies
Total Time: 55 minutes
Hands-On Time: 20 minutes
Inactive Time: 20 minutes
Cook Time: 12-15 minutes
Yield: 18 small treats
Level: Easy
Hands-On Time: 20 minutes
Inactive Time: 20 minutes
Cook Time: 12-15 minutes
Yield: 18 small treats
Level: Easy
Ingredients
- 1 cup rye flour (or substitute rice flour or all-purpose flour)
- ¾ teaspoon baking powder
- ¼ cup unsweetened applesauce
- 2 tablespoons organic honey
- 3½ tablespoons olive oil (or substitute organic canola oil)
- 2 tablespoons organic dried cranberries, finely chopped
- 2 tablespoons pumpkin seeds
Instructions
- Add the flour, baking powder, applesauce, honey, and olive oil to a mixing bowl. Stir until well combined.
- Preheat oven to 350 degrees F.
- Knead dough on a lightly floured surface and roll out to about half an inch thick. Cut treats with a cookie cutter and place on a parchment-lined baking sheet.
- Firmly press a few pieces of chopped cranberries and pumpkin seeds into the top of each cookie.
- Bake for about 12-15 minutes, or until treats are firm to the touch.
- Turn off oven and open oven door. Allow cookies to cool in oven, about 20-30 minutes.
- Storage: cookies will keep for several days when stored in a covered airtight container in a cool, dry, shaded location. Cookies may also be frozen: separate treats with parchment paper and store in an airtight covered container.
Grain Free Sweet Potato Treats
Ingredients
- 1½ cups almond meal
- ½ cup coconut flour
- 2 tsp poultry seasoning
- 1 cup sweet potato, cooked and mashed (about 1 large)
- ¼-1/2 cup water (or other dog-safe liquid)
- Bone-shaped cookie cutters, if desired
- Coconut oil, for greasing pan
- Mason jars to store
Instructions
- Preheat oven to 225 degrees F.
- Grease two baking trays with coconut oil.
- In a large bowl combine almond meal, coconut flour and poultry seasoning.
- Add in sweet potato and ¼ cup of liquid and stir until well-combined. If mixture is too thick to roll out, add in more liquid.
- Mixture should be thick and dry but not crumbly.
- Divide dough into two parts and roll out each part using your hands (you can use a rolling pin, but you don't have to!) to a ¼ inch thick.
- Use cookie cutter and place cookies on tray.
- Re-roll dough and use cutter until all dough has been used.
- Baked for 25 minutes.
- Swap trays so top tray goes to bottom and bottom to top and then bake for another 25 minutes.
- Turn oven off and let cookies cool in closed oven.
- Remove from oven and let cool completely on tray for at least 1 hour.
- Store in mason jars.
Note: They may get a bit soft in mason jar so ideally store with lid off but they still hold together even when stored in closed mason jar. will keep for 1-2 weeks
RED & GREENS TREATS
Ingredients
3 1/4 cups all-puIngredients:
3 1/4 cups all-puIngredients:
1 cup molasses
4 tablespoons honey
1 cup water
½ cup vegetable oil
6 cups all purpose flour
2 teaspoons baking soda
1 teaspoons cinnamon
1 teaspoon ground cloves
2 tablespoons chopped fresh ginger or one tsp. of dried powder ginger
4 tablespoons honey
1 cup water
½ cup vegetable oil
6 cups all purpose flour
2 teaspoons baking soda
1 teaspoons cinnamon
1 teaspoon ground cloves
2 tablespoons chopped fresh ginger or one tsp. of dried powder ginger
Directions:
The first thing you need to do it Preheat the oven to 350 degrees. Next you will need two bowls, one medium, and one large. Combine the molasses, honey, water, and oil in the medium bowl. In the large bowl mix the flour, the baking soda, cinnamon, cloves, and ginger. Then you will want to slowly add the dry ingredients to the wet ingredients. Make sure you combine them well. Now, divide this dough in four balls, wrap each ball in plastic wrap and refrigerate for 3 – 5 hours, or you can freeze them for 1 – 2 hours (just don’t let them get solid!) After the dough is cold, lightly flour your surface and roll the dough out into about 1/4″ thickness. Remember, the thicker you make it, the longer it will take to cook. Now cut the dough out into fun shapes, such as Gingerbread men, with a cookie cutter. You can also forget about shapes, and use a pizza cutter and make the cookies into squares and strips, depending on what you want to do.
The first thing you need to do it Preheat the oven to 350 degrees. Next you will need two bowls, one medium, and one large. Combine the molasses, honey, water, and oil in the medium bowl. In the large bowl mix the flour, the baking soda, cinnamon, cloves, and ginger. Then you will want to slowly add the dry ingredients to the wet ingredients. Make sure you combine them well. Now, divide this dough in four balls, wrap each ball in plastic wrap and refrigerate for 3 – 5 hours, or you can freeze them for 1 – 2 hours (just don’t let them get solid!) After the dough is cold, lightly flour your surface and roll the dough out into about 1/4″ thickness. Remember, the thicker you make it, the longer it will take to cook. Now cut the dough out into fun shapes, such as Gingerbread men, with a cookie cutter. You can also forget about shapes, and use a pizza cutter and make the cookies into squares and strips, depending on what you want to do.
Now for the baking! Bake for around 20 – 25 Minutes, until the cookies start to get brown. You can take one out and break it to see how crunchy it is. If you want it really crunchy, then you will want to bake them longer.
