By Emily Gantt
Published: 01/06/2021, edited: 10/26/2022
Are you growing tired of being cooped up? Why not use that pent-up energy to bake some homemade dog cookies? These nine DELICIOUS dog-friendly cookie recipes are sure to delight even the most persnickety of pooches and will help you make the most out of your quarantine.
Nearly everyone loves gingersnaps, and with this dog-friendly cookie recipe, your pup can enjoy them too! With ingredients like diced apples and Greek yogurt, this is a recipe you can feel good about. The best part about these cookies is they're totally safe for gluten-intolerant doggos!
1 cup brown rice flour
½ cup apple, finely diced
⅔ cup Greek yogurt (plain)
½ tsp fresh ginger (finely minced) or 1 tsp ground ginger
1 tablespoon coconut oil
Begin by dicing your apples into ¼ inch pieces (the size you would chop an onion). Set your oven to 350° F and combine all your wet and dry ingredients in a large mixing bowl. This mixture can get thick, so you might need to switch out your mixing spatula for your hands.
Turn your dough out onto a floured work surface. Flour your rolling pin and use it to flatten your dough to a quarter-inch thick. Use a floured cookie or biscuit cutter to cut out your shapes and then place them on a parchment-lined baking sheet. Cook on the middle rack for 25 minutes, let cool, and enjoy!
If you (like most of us) have tons of canned pumpkin leftover from pumpkin spice season, try this recipe! Besides being tasty, this recipe can soothe irritated tummies thanks to the ginger and pumpkin!
3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, beaten
1 tablespoon coconut oil, melted
1/4 to 1/2 cup water
Set your oven to 275° F. While your oven is heating, mix the flour and ginger powder in a bowl. To a mixer, add all your wet ingredients except the water. Once combined, add small amounts of the flour mixture until you achieve a crumbly consistency. Pour in water gradually, a tablespoon at a time, until a dough forms. If your dough gets sticky, add a little more flour.
Dump the dough on a floured surface and roll it using a floured pin until you reach a quarter-inch in thickness. Use a knife or cookie cutter to cut out your cookies and place them on a non-stick cookie sheet. Bake until golden brown and “dog-licious” or 2.5 hours. After cooling, store in an airtight plastic bag if not eating immediately.
Beef liver cookies are the “pawfect” sugar-free snack for diabetic doggos, and with only three ingredients, they’re also cheap to make! Your dog won’t even know they’re on a diet!
½ cup whole wheat flour
1 ½ pounds beef liver, cut into pieces
Set your oven to 350° F. Spray a high-sided 10x15-inch cookie sheet with nonstick spray. After cutting your liver into chunks, place them in a blender, and blend until you have a pudding-like consistency. Pour the liver puree into a large mixing bowl and combine the wheat flour and eggs.
When thoroughly combined, pour the mixture into your pan and bake on the middle rack for 15 minutes. Once cooled, cut out your desired shapes with a cookie cutter and serve. Since this recipe has meat, you’ll need to keep these cookies in the fridge until it’s time to eat them.
These treats are proof that frozen cookies can be just as tasty as baked ones! Besides being a "pawsitively" scrumptious sweet treat, these treats are low-fat and tasty enough for humans too!
Blend your watermelon to a thin consistency. While blending, chiffonade your parsley. Place a small amount of greek yogurt into the bottom of your mold, then carefully pour your watermelon puree over the top. Finish off your "pupcicles" with a sprinkling of breath-freshening parsley.
Bacon. Icing. Need we say more?
For the cookies:
1 cup flour
1 cup oats
1/3 cup coconut oil
1/2 cup peanut butter
For the topping:
Set your oven to 375° F. With your hands, mix flour, oats, peanut butter, oil, and both eggs. Spoon the mixture into small heaps on a parchment-lined baking sheet. Place your cookies on the middle rack and cook for 14 minutes. Let the cookies rest on a wire baking rack until completely cool. With a spoon, spread some Greek yogurt on top of each cookie and sprinkle with bacon bits.
Carrots and red apples in cookies? Yes! These cookies are jam-packed with fiber and vitamins. Your dog won't even realize they're eating healthy!
1.5 cups of wheat flour (or brown rice flour if gluten free)
1/2 cup carrots, shredded
1/2 cup red apple, shredded
1 cup chicken or vegetable broth
Set your oven to 400° F. While your oven is heating, mix all ingredients in a large mixing bowl. Flour your surface and rolling pin and roll out your dough to a half-inch in thickness. Cut the cookies into your desired shape either with a floured cookie cutter or a knife. Place your cookies on a parchment-lined (or non-stick) baking sheet and cook for 9 minutes.
This recipe might be the simplest yet. Just throw all the ingredients in the saucepan, mix, freeze, and voila! Cookies fit for a Cavalier King Charles Spaniel!
1 teaspoon cinnamon
1 teaspoon unprocessed coconut oil
Melt coconut oil, cinnamon, and peanut butter in a skillet over medium-low heat. Once combined, pour into round silicone molds and freeze. Once hardened, enjoy! These will keep in the freezer for up to 3 months.
Besides being delicious, these sweet potato cookies are full of vitamins and minerals. These cookies will have your pup smacking their lips and begging for more!
1 cup mashed sweet potatoes
1 cup whole wheat flour
1/2 cup peanut butter
Heat your oven to 350° F. Mash together your cooked sweet potatoes and nut butter, then incorporate ¼ cup of flour, mixing while you add. Keep adding a few tablespoons of flour at a time until you run out of flour.
Roll out your dough until ¼ inch thick. Use a paring knife to cut out your cookies and place them on a non-stick baking sheet. Place the cookie sheet on the top rack and cook for 10 minutes. When finished baking, place the cookies on a wire rack to harden.
You can't beat the classics, and this recipe proves just that. With pantry staples like flour, peanut butter, and baking powder, you just can't beat it!
1 cup organic peanut butter
1 cup skim milk
1 tablespoon baking powder
2 cups whole-wheat flour, plus two tablespoons
Set your oven to 375° F. Mix your dry ingredients in a separate bowl, then set aside. Place your peanut butter in a large container and slowly incorporate the skim milk. Gradually incorporate your flour mixture into your wet mix, using a folding motion with a silicone spatula.
When combined, spoon out the mixture into little heaps onto a greased baking sheet. Flour your hands and press down each heap to flatten it to a quarter-inch thick. Place your cookie sheet in the oven to bake for 18 minutes.
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