Savory Dog Cookie Recipe
Homemade Treat is Healthy and Tasty
You don’t have to be an experienced cook to whip together a homemade cookie for your dog. This simple recipe from All-Natural-Dog-Treat.com requires a few easy-to-find ingredients that are both savory and healthy for dogs.
Savory Dog Cookie Ingredients
In addition to these ingredients you will need a mixing bowl and a baking sheet.
- 2 1/2 cups whole wheat flour (see below for flour substitutions)
- 1/2 cup nonfat dry milk powder
- 1 egg, beaten
- 3/4 cup cooked boneless, skinless chicken, shredded
- 1/2 cup carrot, shredded
- 3/4 cup to 1 cup low-sodium, low-fat chicken broth
Savory Dog Cookie Directions
Pre-heat oven to 350 degrees. Prepare your baking sheet, using either a silpat silicone mat or parchment paper for even baking or baker’s spray to prevent sticking.
Whisk together the flour and powdered milk in a mixing bowl.
Add in the beaten egg, (cooked, shredded) chicken, carrots, and chicken broth and mix together. Start with 3/4 cup of chicken broth, then add more if needed. The dough should be stiff but if you find it is crumbling too much, add a teaspoon of water at a time.
Using the dough hook on your mixer, knead until the dough is firm. You can also roll out the dough on a pastry mat or floured countertop and knead by hand.
Roll dough out to a 1/4-inch thickness on a well floured surface. Using a cookie cutter, cut out the cookies and place on prepared baking sheet. If you don’t have a cookie cutter, you can shape dough into a small disc shape or roll into two-inch “sticks”.
Bake at 350 degrees for about 30 minutes.
Let cookies cool completely before feeding to dogs.
Note: These homemade treats should be kept in an airtight storage container or an airtight bag to maintain freshness. Since they contain no preservatives, they will go bad if left out for too long. Consider freezing what you don’t think your dog can reasonably eat within one week’s time. If you choose to freeze, remember to thaw before giving to your dog.
Substitutions for Wheat Flour
If you'd like to use a different flour other than wheat, consider the following:
Coconut flour: You cannot substitute coconut flour for wheat flour at a 1:1 ratio. They are not equivalent. Coconut flour is very absorbent and very little is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk.
Rice flour: It is recommended that you substitute 7/8 cup of rice flour for one cup of wheat flour. However, rice flour tends to have a grainy texture. A smoother texture can be obtained by mixing the rice flour with the liquid called for in the recipe, bringing the mixture to a boil and cooling it before adding to other ingredients. In this particular recipe, however, there isn't any liquid required. Since these are dog cookies, the texture may not be an issue. Coarse cookies are best for dogs' teeth to break down tartar.
Oat flour: One cup of wheat flour equals 3/4 cup oat flour. Oat flour can be hard to find, so considering doing it yourself: you can make your own oat flour by grinding or pureeing rolled oats. Rule of thumb: 1 1/4 cups of rolled oats is equivalent to 1 cup of oat flour. It is important to note that oat flour tends to make a baked goods more moist than wheat flour.
Cookie photos courtesy of WeAreNotMartha.com.