Homemade Breath Freshening Dog Treats

We used 2 cups of tapioca flour and 1 cup of coconut flour, which results in a naturally sweet cookie with lots of crunch. The tapioca flour will make the dough a little more tender and sticky but we think the results are worth it.

Rolled oat flour (rolled oats you pulverize to a powder in your food processor) is another great gluten-free option and very easy to work with. 

  • Author: Kiki Kane
  • Prep Time: 12 minutes
  • Cook Time: 25 minutes
  • Total Time: 37 minutes
  • Yield: 2 Cookie sheets 1x
  • Category: Tasty Treatment



  • 3 cups flour (we used 2 cups tapioca flour and 1 cup coconut flour)
  • 2 tsp baking powder
  • 1/2 cup chopped fresh parsley leaves (or substitute 1/4 cup dry)
  • 1/2 cup chopped fresh mint leaves (or substitute 1/4 cup dry)
  • 3 Tbsp coconut oil
  • 1 egg
  • 2/3 cup yogurt
  • 1/2 cup applesauce
  • 4 drops peppermint extract (just a little hint of mint—too much peppermint oil can irritate a dog’s stomach.)


  • 2 tsp activated charcoal (for human or animal consumption only)
  • 1 Tbsp powdered chlorophyl 


  • Food processor
  • Parchment-lined cookie sheet


  1. Preheat oven to 350° Fahrenheit 
  2. Place oven racks near the middle so you can use two cookie sheets at once.
  3. In food processor, add all liquid ingredient and pulse to combine.
  4. Wash and dry your mint and parsley.
  5. Pull off about a half cup of leaves of each and roughly chop.
  6. Add mint and parsley to liquids in the food processor and pulse to combine.
  7. Optional: Add chlorophyll and activated charcoal. If your charcoal is in tablet form, you will need to mash it up with a mortar and pestle. 
  8. Add 2 cups of flour and baking soda a bit at a time, pulsing until the dough holds together. Add remaining flour (and more if necessary) until you get a workable dough that holds together enough to roll out.
  9. Divide dough in half and roll out on a floured board. For stickier flour, you can sandwich the dough between two sheets of parchment paper.
  10. Cut out dough in small shapes or use a pizza cutter to quickly make small squares.
  11. Place cut cookies onto parchment-covered cookie sheets.
  12. Bake for 25 minutes or until no longer soft but not browned.
  13. For added crunch, when cookies are done, turn the oven off but leave the cookies inside to cool down more slowly.