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Dog Treat Recipes

Breakfast Bones

  • 1.5 cups whole wheat flour
  • .5 cup melted bacon fat
  • .5 cup wheat germ
  • .5 cup cold water
  • 1 large egg

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1. Preheat oven to 350º F (177ºC).

2. Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.

3. On a floured surface, roll dough to a thickness of just uner 1/2-inch. Cut into 1x4-inch bars and transfer to a cookie sheet. Poke divots into the bars (using the end of a chopstick or fork).

4. Bake for approximately 20 minutes or until lightly browned. Turn the oven off, flip the bars, and place back in the oven until cool to further crisp them.

*Store in an airtight container at room temperature for up to two weeks.


Doggie Breathmints

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  • 1 banana
  • 1 cup oat flour
  • 2/3 cup rolled oats
  • 3 tbsp peanut butter
  • 1 egg, beaten with fork
  • 1/2 cup dried parsley

1. Preheat oven to 300º F (150ºC).

2. In a large bowl, mash banana with a spoon or potato masher. Add all remaining ingredients and stir well to combine. Set aside for 5 minutes.

3. Roll mixture into 24 balls, using about 1 tablespoon dough for each, then transfer to a large parchment paper-lined baking sheet. Use the back of a spoon or the palm of your hand to press each ball into a (1 1/2- to 2-inch) coin.

4. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.

* Store in an airtight container in the refridgerator for up to two weeks. Store in the freezer for up to 3 months; thaw before serving.

Cheesy Apple Biscuits

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  • 2 cups barley flour
  • 1/2 cup old-fashioned oatmeal
  • 1/3 cup shredded cheddar
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup unsweetened applesauce
  • 2 tbs olive oil
  • 3 tbsp water

1. Preheat oven to 350º F (177ºC).

2. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.

3. In a large bowl, mix together all ingredients to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with bone-shaped cookie cutter. Re-roll scraps and continue cutting out biscuits.

4. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.

5. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven.

* Store in an airtight container for up to two weeks.

Chicken Honey Biscuits

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  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1 tbsp of virgin coconut oil (or olive oil)
  • 1 cup chicken broth
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 cup all purpose- flour

1. Preheat oven to 350º F (177ºC).

2. Whisk together peanut butter, honey, oil and chicken broth.

3. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients.

4. Place dough on flour dusted surface. Roll or press dough out to about 1/4-inch thick. Use a small bone cookie cutter to cut out cookies. Roll out leftover scraps and cut out as many as possible.

5. Place cookies on a parchment lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack when done.

* Store in an airtight container for up to one week

DIY Puppy Treats

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  • 2 cups organic whole wheat flour (sub/mix in wheat germ, spelt, rolled oats)
  • 2 (4oz) jars of pureed baby food (beef, sweet potato, chicken, blueberry)
  • Optional add-ins
  • sweet potatoes
  • grated carrots
  • peanut butter
  • parsley

1. Preheat oven to 350º F (177ºC).

2. Mix all ingredients to form a stiff dough. If necessary, add extra flour or water as needed.

3. On a lightly floured surface, roll out dough to about 1/4 inch thick. Use cookie cutter to cut into dog bone shape.

4. Line a cookie sheet with parchment paper, place treats about 1/2 inch apart. Bake for 20-25 minutes. Allow to cool completely before storing in a paper bag (storing in an air-tight container will make them soft, but still edible).

*Store in a paper bag for crunchy treats or in an airtight container for softer treats, up to two weeks.

Brown Sugar & Flax Treats

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  • 1 3/4 whole wheat flour
  • 1 3/4 cup bread flour
  • 3 tbsp wheat germ
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 3-4 tbsp flax seed
  • 3 eggs 
  • 1 cup vegetable oil
  • 5 tbsp powdered dry milk
  • 1 cup water

1. Preheat oven to 350º F (177ºC).

2. Combine flours, wheat germ, salt, and brown sugar and flax seed in mixing bowl. Stir in eggs and vegetable oil.

3.  Dissolve dry milk in water then add to bowl.

4. Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extraw flour or water as required.

5. Cover dough and let it rest for 20 minutes.

6.  Roll the dough out to 1/2 inch thick. Cut out biscuits using bone-shaped cookie cutter. Place the biscuits on sheet pans lined with baking paper.

7.  Bake for 40 minutes or until biscuits are brown and very crunchy.

* Store in an airtight container for up to two weeks.

Spiced Pumpkin Bones

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  • 3 cups whole wheat flour
  • 1/2 tsp ground ginger
  • 1/2 cup pumpkin
  • 1 large egg, beaten
  • 1 tbsp coconut oil, melted
  • 1/4 to 1/2 cup water

1. Preheat oven to 275º F (135ºC).

2. Combine flour and ginger in small bowl. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together.

3. On a floured surface, roll dough to 1/4 inch thickness. Cut with bone-shaped cookie cutter and press holes in the center of each treat with a fork.

4. Place 2 inches apart on ungreased baking sheets. Bake until bottoms are lighly browned (tops may crack) and treats feel firm when pressed, about 2 1/2 hours. Cool on a wire rack.

* Store in an airtight container for up to two weeks.

Kobe's Favorite Birthday Cake 

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  • 1/2 cup flour
  • 2 tbsp butter
  • 1-8 tsp baking soda
  • 1 tbsp vegetable oil
  • 1 egg
  • 1/2 cup sweet potato/squash (cooked)
  • frosting
  • 1 small banana
  • 1/2 cup yogurt
  • 3 tbsp flour
  • 2 tbsp butter, softened

1. Preheat oven to 350º F (177ºC).

2. Combine flour and baking soda in small bowl and set aside.

3. Mix the butter, oil and eggs in a separate bowl. Stir in the sweet potatoes or squash until combined.

4. Add the dry ingredients to the wet mixture and mix until combined.

5. Bake in a small cake pan for 25 minutes.

6. Allow to cool. While the cake is cooling, whip all ingredients for the frosting together. Once cake is cooled, frost and serve up to your pup!

* Store in an airtight container for up to one week

Kobe's Birthday Candles

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  • 1 tsp brown sugar
  • 2 tsp active dry yeast
  • 3/4 cups whole wheat flour
  • 1/4 cup dry milk
  • 1/2 tbsp salt
  • 1/2 a beaten egg
  • 2 tbsp oil
  • 2/3 cup water
  • Other
  • 18 inches/ 50 cm of thick rope

1. Break apart a thick rope into small pieces. These will be the candle "wicks."

2. Preheat oven to 350º F (177ºC).

3. Mix all ingredients together and kneed on a hard surface until dough becomes firm.

4. Divide dough into sections and cover each piece of rope with dough, leaving one end of the rope uncovered. Place onto baking sheet and cover the rope ends with tin foil to prevent burning.

5. Bake for 15 minutes, or until dough is golden brown and firm.

6. Let cool and place candles on top of Bandit's Birthday Cake!

* Store in an airtight container for up to one week

Doggie Doughnuts

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  • 1 cup flour
  • 1 cup oats
  • 1/3 coconut oil
  • 1/2 cup peanut butter
  • 2 eggs
  • frosting
  • palin Greek Yogurt
  • bacon crumbles

1. Preheat oven to 375º F (190ºC). Spray donut tray. 

2. In a large bowl, combine all ingredients (except yogurt and bacon bits). Mix with a spoon or your hands until dough forms.

3. Press the dough into the donut pan. Fill each donut cavity and press firmly to ensure everything sticks together.

4. Bake for approx. 14 minutes or until cooked completely. Allow to cool, then carefully remove the donuts from the pan.

5. Set out a small bowl of plain Greek yogurt and another of bacon crumbles. Dip each donut carefully in the yogurt, then sprinkel with bacon crumbles.

*Store in freezer or refrigerate for up to two weeks

Peanut Butter Pupsicles

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  • 1/2 cup plain Greek yogurt

  • 1/2 cup smooth peanut butter
  • bacon crumbles
  • small dog biscuits or snack sticks

1. Combine peanut butter with yogurt and mix until well incorporated.

2. Set out six small plastic or coated paper cups. Sprinkle a thin layer of bacon crumbles into the bottom of each cup.

3. Divide the peanut butter & yogurt mixture evenly into each cup. Then, press a dog biscuit or snack stick into each one to form a "handle".

4. Place the cups into the freezer and chill until frozen solid. Treat your pup to a cool and healthy treat!

*Store in the freezer for up to two months

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As you prepare the recipes included within this booklet, please keep in mind:

  • The age, breed and size of your dog
  • If your dog has any food allergies. If so, omit the ingredient or choose substitutes for the recipe
  • Take a moment to consider your dog's specific needs. It is always best to consult your veterinarian before making any changes to your dog's diet.


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