Homemade Dog Treats
User Reviews
5
Homemade Dog Treats
Description
This recipe uses creamy peanut butter mixed with honey, olive oil, and chicken broth to form a dough with rolled oats and a blend of whole wheat and all-purpose flour. The dough is rolled out to a quarter-inch thickness and cut into bone-shaped cookies, suitable for different dog sizes depending on the cookie cutter. After baking for 14 to 16 minutes, the treats firm up and can be cooled and stored.
The treats offer a chewy texture from the oats and a mild sweetness from honey, balanced by savory chicken broth. They are baked rather than fried or dehydrated, providing a wholesome homemade option without artificial preservatives.
You can freeze the unbaked dough by chilling cut cookies on a baking sheet for 30 minutes, then transferring them to a freezer-safe bag. Frozen dough can be kept up to six months and baked directly from frozen, adding convenience for future use.
Ingredients
- 1/2 cup peanut butter creamy
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment and set them aside. In a large bowl, whisk together peanut butter, honey, oil and chicken broth until smooth. Pour in the flours and oatmeal. Mix until combined.
- Add some flour to your work surface. Turn the dough out onto the work surface and roll the dough until it's about 1/4-inch thick.
- Using a small bone cookie cutter (or any other shape you have), stamp out the cookies. My cookie cutter was a 5-inch bone-shaped cookie cutter. If you have a small dog, feel free to use a 2"-inch bone-shapped cookie cutter. Use a small bone
- Stamp out as many cookies as your cutter allows and transfer to the cookies to the prepared baking sheet.
- Roll up the leftover scraps and re-roll it. Cut out as many as possible. Bake the cookies for 14-16 minutes. Transfer to a cooling rack. Store them in an airtight container for up to two weeks.
Notes
- Peanut butter can be substituted with creamy almond butter for variation.
- Freeze cookie dough on a baking sheet for 30 minutes, then transfer to a freezer bag for storage up to 6 months.
- Bake cookies directly from frozen for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 120mg | 5% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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