I have been making homemade dog cookies for several years now. I like being able to control what is in her cookies, and it’s a nice to bake something that won’t add inches to your waist line!
Carrot cinnamon is the most common flavor I make for Aida, but we’ve also done apple, pumpkin, and veggie.
Aida’s Carrot Cinnamon CookiesAdapted from Better Food for Dogs Makes about 1 pound of cookies 4 cups, 1 pound whole wheat flour 1 teaspoon cinnamon 2/3 cup old fashion oats 1 cup chopped carrot 1/2 cup water 2 tablespoons vegetable oil 2 tablespoons honey 1 large egg 1 teaspoon vanilla
In a large bowl, combine flour and cinnamon. In food proccessor pulse oats until finely ground, should be 1/2 cup when done. Add to dry ingredients.
In food processor or blender combine carrot, water, oil, honey, egg, and vanilla. Process until smooth. Add to dry ingredients and mix to combine. Knead dough with hands until moistend though (there still may be a little flour at the bottom of the bowl). Form into disk and wrap tightly in plastic wrap. Let dough rest for hour so it is easier to roll out. Pre-heat oven to 350 degrees.
Roll dough to 1/8″ thickness. Poke holes all over with fork. Cut into bite size pieces (based on your dog’s size) with a pastry cutter or a large kitchen knife. Transfer onto baking sheets; I use two sheet pans so I don’t have to bake multiple batches.
Bake at 350 degrees for 20 minutes, rotating sheets half way through. Remove from oven. Cookies will be firm but not hard. Cool completely.
Reduce oven temperature to 300 degrees. Return cooled cookies to oven. Bake for 30 minutes, or until hard. Rotate sheets half way through baking. Make sure they are completely cooled before storing. Store in airtight container for up to one month.Low Fat Version: Replace vegetable oil with 2 additional tablespoons of water