It’s great to see more natural dog treats hit the shelves at major retailers. What’s annoying is the cost. If you want to buy your dog basic, GMO-free treats without artificial dyes, gluten, corn syrup, and other unwanted fillers in many cases you’re paying twice as much. (Sometimes you can luck out and find natural treats at discount stores like Marshalls, just make sure you check the expiration dates.)

I was fed up with paying more for treats that only had a few ingredients just because they’re labeled natural. So I decided to start making my own. Our Chihuahuas are only five pounds each, how hard could it be?

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I found a recipe for big dog treats on www.thecookierookie.com that looked simple. I modified the ingredients for my little ones but kept the measurements, and that left me with plenty of extra dough to freeze. That made it really convenient when I wanted to make another batch. Defrost, fill the tray, bake, done!

I like using peanut butter because it has protein, vitamins, healthy fats and it’s easy to bake and makes a crunchy, fragrant cookie that our dogs love.

If your dog is allergic to nuts, of course avoid this recipe. Symptoms of sensitivity may include itching, excessive paw licking, skin or bowel inflammation, flatulence, vomiting, bald patches. I stopped feeding my dog gluten when I noticed she was having stomach discomfort after eating, loose stools, frequent vomiting and itchy skin. These symptoms stopped when I switched her to a gluten-free diet. Consult your vet if you suspect your dog has food sensitivities. You can replace peanut butter with an ingredient they can digest; pumpkin and sweet potato are nutritious alternatives.

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(Contains affiliate links to products that you see in this post.)

Total time, prep + bake: 45 minutes

Servings: 24

Ingredients

  • 1 1/2 cups gluten-free flour (I use this brand)
  • 1 teaspoon aluminum-free baking powder (I use this brand)
  • 1 cup organic peanut butter (I use 365 brand or Woodstock–make sure there is no kind of sugar added)
  • 1 cup filtered water (we use this filter)
  • 2 tablespoons local and/or organic honey
  • 1 organic egg

Instructions

  1. Preheat oven to 350F
  2. In a large bowl combine flour, baking powder, and the egg. Add peanut butter, water and honey and stir until you have a stiff dough. The dough will be firm and sticky. I used my hands to mix it.
  3. Stuff bone molds (I used these small ones I found on Amazon) with enough dough to fill it, but don’t overfill. The small mold I used fills about 1/2 tablespoon of dough per bone.
  4. Bake for 20 minutes, until golden. Cool on a wire rack. (I use this one)
  5. Store in airtight container, in the fridge to keep fresh.

These treats can be stored in the fridge for up to 2 months, or frozen for up to 8 months. I like making them in bulk, less work!

 

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