Dog Treat Recipes

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. This was made all the more difficult with our dogs' food sensitivities. The solution: easy, homemade dog treats.

These recipes make soft dog treats that great for training. 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!

I recently made these Venison-Chicken-Cheddar dog treats for Gilgamesh who needs lower fat food, avoiding wheat, gluten (me!), and rice due to food sensitivities. The dogs in his agility classes were going nuts trying to dive their muzzles into my treat pouch.

Homemade dog treats usually win over any store bought treat.

Here are some of my dogs' favorite recipes from over the years. Enjoy!

Hypoallergenic Venison/Chicken Cheddar Dog Treats

This recipe is free of wheat and gluten and is also low fat.

Ingredients:

1.25-1.5 lbs total weight of pre-cooked meat (I usually opt for half venison/half chicken, but you could do all chicken, or try a different meat)

1.5 cups of chicken broth (or substitute another broth or water)

1.25 cups cornstarch

1.25 cups oat flour

1/2 tsp xanthan gum

1 tsp baking powder

3/4 cup shredded sharp cheddar (you can reduce this for less fat)

1/2 tsp salt

Instructions:

Cook the meat on the stovetop. Separately, mix all the dry ingredients in a bowl until well combined. Preheat the oven to 350 degrees Fahrenheit. Line two standard cookie sheets with parchment paper. Once the meat is finished cooking, place the meat and broth into a blender to form into a paste (I use an immersion blender but a Vitamix works well, too). Add the meat paste to the bowl with the dry ingredients and use a spoon to blend until well-combined. If the mixture is too sticky, add a little extra oat flour.

Divide the mixture in half and place half onto each parchment paper. Place a third piece of parchment paper on top of the dough so you can roll out the dough without it sticking to your rolling pin. Roll until the dough is approximately 1/4" thick. Repeat this step with the other half of the dough mixture that is on the other cookie sheet. Place the cookie sheets with the rolled out dough into the oven and bake for 22-25 minutes.

Remove the cookie dough from the oven and cool for 5 minutes. Lift the parchment paper and dough off of the cookie sheet. You can now use a knife or a pizza slicer to slice the dough into the desired size/shape. I slice it into thin lines to form a grid type pattern of small, bite-sized treats. You can freeze some of the treats for later, if desired, and keep the rest in the refrigerator.

Add meat paste to dry ingredients

Roll out dough between layers of parchment paper

Rolled out dough is ready to go in the oven!

Cut the baked cookie dough to the desired size

Store the cookies in the refrigerator and/or freezer until ready to use

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

1 tsp baking powder

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.

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.

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.

Venison-Lentil Protein-Packed Dog Treats

Ingredients:

16 oz ground venison, cooked

2 carrots, fine shredded

1 cup lentils, cooked in beef or vegetable broth

1.5 cups beef or vegetable broth

2.5 cups whole wheat flour

Instructions:

Blend the first four ingredients in a high speed blender or with a hand immersion blender to form a paste. Slowly stir in the flour until well mixed.

Line two small cookie sheets (or 2 large/standard cookie sheets) with parchment paper, covering bottoms and sides if the sheets. Spread batter evenly over the parchment paper up to the sides of the sheets. Bake at 350°F for 25-30 minutes. Cut into small strips and then into smaller pieces with a pizza slicer.

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.

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 or birch sugar)

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.

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