I have used a variety of store bought dog treats over the years, and have often run into problems finding ones that worked well for training. Either the treats are too big and need to be broken into smaller pieces, or more likely, too many of the treats resulted in soft stool. This was made all the more difficult with Bones' severe and numerous food allergies. The solution: easy, homemade dog treats.
My recipes make soft dog treats, great for training since they can quickly be chewed/swallowed. Bake longer if you want a crispier biscuit. If you want them even softer, add a tsp of baking powder so the dough will rise more if the recipe does not already call for it. Substitute different types of flours or oats as you like, or substitute broths for water, and vice versa. You can also substitute eggs instead of water for extra protein and fluffiness in your finished dog treats!
The ingredients in these recipes can easily be swapped to suit your dogs' taste buds or diet. Believe me, the recipes are difficult to mess up. Dogs are very forgiving! Here are some of Bones' and Beowulf's favorites. Enjoy!
Apple-Cheddar Dog Treats
Ingredients:
2.5 cups white all-purpose flour
6 oz block of sharp cheddar cheese, finely shredded
2-2.5 lbs peeled and cored sweet apples (remove seeds)
1/2 tsp salt
1.5 tsp baking powder (optional, for a fluffier, crumblier cookie)
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the sheet and onto the countertop for cutting.
Cut up the peeled/cored apples into small pieces and put in a blender on high speed. I use a handheld immersion blender. You should now have a thick applesauce. Mix your thick applesauce with the flour, shredded cheddar, salt, and baking powder (if desired) until well-mixed, and a moist, sticky dough forms.
Put the dough onto the parchment paper covered cookie sheet and spread it out with a spoon to evenly cover the entire cookie sheet.
Bake for 25-30 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.
Duck/Chicken and Rice Dog Treats
Ingredients:
1.25 cups of baked duck or chicken breast, diced
2/3 cup cooked white rice
2.5 cups white all-purpose flour
1 cup duck/chicken/vegetable broth
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the baking sheet and onto the countertop for cutting.
Place the diced poultry with the cooked rice and broth in a blender on high speed. I use a handheld immersion blender. You should now have poultry paste. Mix your poultry paste with the flour in a bowl until it is well-mixed, and a sticky dough forms. Add water or flour by the tablespoon as needed to form a nice dough. Work or slightly knead the dough until the gluten activates, so the dough sticks together in a large ball and none of it sticks to the sides of the bowl.
Put the ball of dough onto the parchment paper covered cookie sheet and roll or press out the dough. The dough should evenly cover the entire cookie sheet, about 1/4" thick.
Bake for 30 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.
Peanut Butter Dog Treats
Ingredients:
1 cup whole wheat flour
1.5 cups white all-purpose flour
1 tsp of baking powder
1 cup peanut butter (make sure it does NOT contain xylitol)
1.5 cups chicken or beef broth
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the baking sheet and onto the countertop for cutting. Mix all the ingredients in a bowl until it is well-mixed, and a moist, sticky dough forms. Work or slightly knead the dough until the gluten activates, so the dough sticks together in a large ball and none of it sticks to the sides of the bowl.
Put the ball of dough onto the parchment paper covered cookie sheet and roll or press out the dough. The dough should evenly cover the entire cookie sheet, about 1/4" thick.
Bake for 20 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.
Apple Cinnamon Dog Treats
Ingredients:
2.5 cups white all-purpose flour
1.5 tsp baking powder
2 tsp cinnamon
2-2.5 lbs peeled and cored sweet apples (remove seeds)
3 TB peanut butter
1/8-1/4 water, added slowly as needed
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the baking sheet and onto the countertop for cutting.
Cut up the peeled/cored apples into small pieces and put in a blender on high speed. I use a handheld immersion blender. You should now have a thick applesauce. Mix your thick applesauce with the flour, cinnamon, and peanut butter in a bowl until it is well-mixed, and a moist, sticky dough forms. Add water by the tablespoon as needed to form a nice dough. Work or slightly knead the dough until the gluten activates, so the dough sticks together in a large ball and none of it sticks to the sides of the bowl.
Put the ball of dough onto the parchment paper covered cookie sheet and roll or press out the dough. The dough should evenly cover the entire cookie sheet, about 1/4" thick.
Bake for 25 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.
Cheezy Cheddar Dog Treats
Ingredients:
2.5 cups white all-purpose flour
1 cup sharp cheddar cheese, finely shredded
2 TB cashew butter or peanut butter (make sure it does NOT contain xylitol)
1 cup chicken or vegetable broth
1 egg
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the baking sheet and onto the countertop for cutting. Mix all the ingredients in a bowl until it is well-mixed, and a moist, sticky dough forms. Add additional water or flour by the tablespoon as needed. Work or slightly knead the dough until the gluten activates, so the dough sticks together in a large ball and none of it sticks to the sides of the bowl.
Put the ball of dough onto the parchment paper covered cookie sheet and roll or press out the dough. The dough should evenly cover the entire cookie sheet, about 1/4" thick.
Bake for 20 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.
Banana Bread Dog Treats
Ingredients:
1 cup whole wheat flour
1.5 cups white all-purpose flour
1 tsp of baking powder
1.5 cup mashed banana (about 3 bananas)
2 tsp cinnamon
3 TB cashew butter
Water, as needed, by the tablespoon
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the baking sheet and onto the countertop for cutting. Mix all the ingredients in a bowl until it is well-mixed, and a moist, sticky dough forms. Work or slightly knead the dough until the gluten activates, so the dough sticks together in a large ball and none of it sticks to the sides of the bowl.
Put the ball of dough onto the parchment paper covered cookie sheet and roll or press out the dough. The dough should evenly cover the entire cookie sheet, about 1/4" thick.
Bake for 20 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.
Peanut Butter-Banana Dog Treats
Ingredients:
1 cup whole wheat flour
1.5 cups white all-purpose flour
1 tsp of baking powder
1/2 cup peanut butter (make sure it does NOT contain xylitol)
1 cup mashed banana (about 2 bananas)
2 TB honey
1/4 cup water
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper that extends over the sides. You will use this after baking to lift the cookies off the baking sheet and onto the countertop for cutting. Mix all the ingredients in a bowl until it is well-mixed, and a moist, sticky dough forms. Work or slightly knead the dough until the gluten activates, so the dough sticks together in a large ball and none of it sticks to the sides of the bowl.
Put the ball of dough onto the parchment paper covered cookie sheet and roll or press out the dough. The dough should evenly cover the entire cookie sheet, about 1/4" thick.
Bake for 20 minutes, or until lightly golden brown. Remove from the oven to cool for 5 minutes. Then, lift the baked cookie dough from the pan by the edges of the parchment paper. Place on the countertop. Use a pizza slicer to cut the dough into thin strips, and then into little squares. Store in a Ziploc back in the refrigerator for up to 3 weeks.