Homemade Dog Treats
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When I set out to update a homemade dog treat recipe from the Epi archives, I was floored by the most popular entry. Since removed from the site, it was made with many ingredients we now know aren’t so great for a pup’s digestion. Still, I used that archive Gourmet recipe as an inspiration for the ratio of ingredients in my update dog cookies, swapping in things that I knew my pup would like—and I’m hoping yours will too.
The crunchy treats start with whole wheat flour, which is full of nutrients that can benefit a dog’s diet. However, not all dogs tolerate wheat; consult your veterinarian. If your fur baby is averse, use an equal measure of oat flour. Brown rice flour adds calcium, folate, and zinc, helping the treats retain their dry, cracker-like texture so you can store them for several weeks.
Next, I added old-fashioned oats, a great source of fiber. Oats can also promote a healthy skin and coat thanks to B vitamins and essential fatty acids. You could use quick oats in a pinch (not flavored!), but the rolled variety gives the treats more texture, which means more chewing (i.e., good for digestion). As for the wet ingredients, applesauce is a fiber-and-vitamin-rich option—make sure to use 100% fruit with no added sugars, artificial or otherwise. (Some artificial sweeteners, like xylitol, can be life-threatening to dogs.) And an egg adds protein and cohesion.
I like using Gouda for its aroma—it drives my dog into a frenzy, but any semi-firm cheese, like cheddar or Swiss, will work. Parsley and mint freshen your dog’s breath and are high in antioxidants, possibly helping with seasonal allergies. Use curly parsley, a good source of potassium and vitamin C, as flat-leaf or Italian parsley can be mildly toxic to dogs. The secret ingredient is anise seed. Like catnip, anise is a natural stimulant for some canines and is used to train scent dogs. (Add it next time you make chicken broth, and watch your pup go wild.) Fennel seed is a substitute, but anise is more pack-pleasing.
The treats bake up a bit ashen. If you prefer a shinier finish, stir together 2 Tbsp. applesauce and 1 Tbsp. water (adding more as needed, depending on the thickness of your sauce). Brush each cut-out doggie treat with the applesauce wash just before baking.
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What you’ll need
Dog Cookie Cutter Set: Dog Bone-Shaped Cookie Cutter and Dog Paw Print–Shaped Cookie Mold
$10 $9 At Amazon
Recipe information
Total Time
40 minutes
Yield
Makes 8–10 dozen treats
Ingredients
Preparation
Step 1
IF USING A FOOD PROCESSOR: Pulse 1 cup (113 g) whole wheat flour, ¾ cup (96 g) brown rice flour, ¾ cup (76 g) old-fashioned rolled oats, 1 tsp. baking powder, ½ tsp. ground fennel seed, and ½ tsp. ground ginger in a food processor to combine (about three 1-second pulses). Add 1 cup (4 oz.) shredded Gouda or sharp cheddar, ¼ cup curly parsley leaves and tender stems, packed, and ¼ cup mint leaves, packed, and pulse to incorporate (two to three 1-second pulses). Add ¾ cup unsweetened applesauce and 1 large egg, and pulse until a coarse dough forms, about 20 seconds. (You can roll out dough right away, but it’s much easier to work with it if you let it chill first.) Divide dough into two rounds and wrap each in plastic, or place in separate resealable containers, and refrigerate for at least 30 minutes and up to 24 hours.
IF NOT USING A FOOD PROCESSOR: Whisk 1 cup (113 g) whole wheat flour, ¾ cup (96 g) brown rice flour, ¾ cup (76 g) old-fashioned rolled oats, 1 tsp. baking powder, ½ tsp. ground fennel seed, and ½ tsp. ground ginger in a large bowl to combine. Add 1 cup (4 oz.) shredded Gouda or sharp cheddar and toss to coat the cheese. Finely chop ¼ cup curly parsley leaves and tender stems, packed and ¼ cup mint leaves, packed; set aside. Create a well in center of flour mixture. Add ¾ cup unsweetened applesauce and 1 large egg to well and mix with a wooden spoon, bringing flour into center until combined. Fold in chopped herbs. (You can roll out dough right away, but it’s much easier to work with it if you let it chill first.) Divide dough into two rounds and wrap each in plastic, or place in separate resealable containers, and refrigerate for at least 30 minutes and up to 24 hours.
Step 2
Place racks in upper and lower thirds of oven; preheat oven to 350°. Line two 18x13" baking sheets with parchment. Working with one dough ball at a time, roll out dough onto a lightly floured surface with a floured rolling pin, turning frequently, into a round ⅛–¼" thick. Using a 1–1½" cookie cutter, cut out as many treats as possible, transferring them to prepared baking sheets (the treats won’t spread much, so you can place them pretty close together). Gather scraps and wrap in plastic while you work on the second piece of dough. (Alternatively, divide dough with hands into ½" balls, then transfer to prepared baking sheets, and use the bottom of a floured glass or measuring cup to flatten.) Repeat with second piece of dough. Combine scraps from both pieces of dough and reroll to cut out more dog treats.
Step 3
Bake dog treats, rotating baking sheets front to back and top to bottom halfway through, until cheese has bubbled up and treats have darkened slightly, 12–15 minutes.
Do Ahead: Dog treats can be baked, cooled, and stored at room temperature in an airtight container for up to 3 weeks or frozen for 3 months.
