Neuse River Golden Retiever Rescue
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Neuse River Golden Retiever Rescue

Homemade Dog Cookies

by User Not Found | Apr 16, 2013

Big hugs to Shannon for sharing her dog cookie secrets with us and being this week's guest blog!  Sometimes we need a break from science, well this is still sciencey but its delicious too!

1 ripe banana

1 egg

2 spoonfuls of honey

½ cup water (or more)

1 large glob of peanut butter

2Tbs ground flax

2 ½ to 3 cups “flour”

I started making cookies for the Goldens when Gus was on a food trial.  He has seasonal allergies, but a vet friend suggested that there could be a food component to it.  While we didn’t see a huge difference with the food change, whatever we are doing is working well for him so we have been keeping him chicken and gluten-free as much as possible.  This, of course, poses a problem in the cookie and treat aisle.  Most contain one or the other, and those that are safe can get expensive!  Plus, I just like baking for my kids and knowing what it is that I am giving them.

To start, I make my own gluten-free flour.  I buy oats and brown rice from the bulk section and grind them to a fine meal in a well-cleaned coffee grinder. I grind as much as I can before the grinder starts to get too warm, and then keep this in my pantry with the regular flour. I also grind the flax seed this way, but not until I am making cookies. Flax seed oil is a good source of omega-3 fatty acids but the oils can go rancid quickly at room temperature, so I store the whole seeds in the freezer until I’m ready to use them.  All of this may seem a little over the top to you. If your pup isn’t gluten sensitive, then feel free to make your life easier and just substitute whole wheat flour. 

Ok…for the actual cookies. I don’t ever really measure anything, but I tried to keep track of what I added this time so I could describe it better. First, puree a ripe banana with the egg and a bit of water.  I added ½ a cup this time, but you may want to add more depending on how big the banana is.  I also add two spoonfuls of local honey from the farmers’ market.  In theory, this should help with Gus’ seasonal allergies by exposing him to small amounts of local pollens to “desensitize”.  Then, in goes a big heaping spoonful of peanut butter. I was originally doing all this in a food processor, but recently switched using an immersion blender. It should be a thin liquid.  Add more water if it seems too thick.  The water is important because it evaporates out during baking to leave nice crunchy cookies.

I add “flour”, about 2 ½ to 3 cups, plus the flax.  For those of you who have used a cookie press to make spritz cookies at the holidays (a favorite around here), the dough should be about that same consistency, thick but still a little wet.  

I add it into the old cookie press I inherited, and press out cute little hearts or butterflies on parchment-paper lined pans. 

They get baked at 250° for a long time…2 or three hours, until they are nice and crunchy.  Halfway through, I flip them over.  

I enjoy it, so the 30 minutes of prep, or 45 if I have “flour” to make is no big deal.  Cookies usually bake in the evening or late afternoon on a Sunday and fill the house with wonderful smells.  I satisfy my baking need and my dogs thank me with plenty of love and licks…and for me, that’s happiness.  Enjoy!

Neuse River Golden Retiever Rescue
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