Is your dog a cheese fiend? Do cheese dog treats make your pup crazy? The pungent odors of fermented dairy goodness appeal to most dogs, especially when wafting from the oven as you bake up one of these amazing cheesy treats at home. These cheese dog treat recipes range from easy (think two ingredients and a freezer) to extraordinary, with a few in between.
If your dog has a birthday or special event coming up, why not celebrate with homemade treats for your pet and all their furry friends?
Cheesy Pupsicles
Add cheese cubes or shreds and low-sodium broth to your favorite ice mold
(or just plain ice cube tray). Freeze and serve! You could also fill and freeze a Kong with this method, adding some carrots or other favorite veggie for variety. Plug the small hole with a piece of cheese if you want to freeze upright.
Easy Cottage Cheese Dog Biscuit
This easy breezy recipe from All Natural Dog Treats combines cottage cheese and oatmeal in a delicious way. You can really use any type of oil here you want; I would make this with coconut oil for its creamy smooth flavor and mouth feel.
Ingredients
2/3 cup cottage cheese
6 tsp. milk
6 tsp. flaxseed (or olive oil with a sprinkling of flax seeds)
1 egg yolk
2 cups oatmeal
Method
Preheat oven to 350°
Mix all ingredients and form small balls with your hands (or borrow someone else’s).
Place on parchment lined baking sheet and bake about 30 minutes or until edges are golden brown and the centers are done.
Cool completely on a rack.
Ricotta and Spinach Dog Cookies
This beautiful green cookie recipe is from 3m Bakery. You can add some fresh parsley leaves before or after blending up the spinach for a breath freshening boost.
Ingredients
3½ cups oat flour
1 cup ricotta cheese
½ cup thawed, frozen spinach (drained well on paper towels)
1 egg
½ cup fat-free milk or water
Method
Preheat oven to 350°
Mix the egg, spinach, and milk together in blender or food processor, then mix in the ricotta, and finally, the flour a cup at a time until just combined. Knead on a lightly floured board about a minute, then roll out to 1/2″ thickness and cut out your cookies. Prick lightly all over to prevent the cookies from fluffing up too much during baking.
Bake for 30 to 35 minutes, until firm and the edges are golden brown.
Cool completely on a rack.
Double Cheesy Dog Cookies
This recipe is super flexible. You can use any cheese, any type of flour, any type of oil, replace the oil with an egg, or even some applesauce. It all depends on what you have on hand.
Ingredients
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan
3 tablespoons of oil or an egg or applesauce.
1 1/2 cup flour (can be any type flour you have)
1/2 cup milk or water (can be dairy-free)
Method
Preheat oven to 350 °
Combine cheese and flour in large bowl. Add milk and oil (or egg) a bit at a time until desired dough texture is formed. You may need to add more liquid to get just right. Roll out on a floured board and cut in your favorite shapes. Bake until golden brown (15-30 minutes depending on thickness and size). Check first batch often!
Pumpkin Cream Cheese Mutt Cups
When you really want to (bow) wow your audience, this beautiful filled treat is just the thing. This recipe hails from Barbara Burg’s Good Treats Cookbook for Dogs.
Ingredients
For the cup and cookie decoration:
2 1/2 cups whole wheat flour
1/2 cup rolled oats
1 egg
1 cup water
1/2 cup all-natural crunchy peanut butter
For the filling:
1/2 cup (100 g) puréed pumpkin
16 ounces (450 g) cream cheese, softened to room temperature
Method
Preheat oven to 350°
Combine flour and oats in a large bowl. Add the egg, water and peanut butter, mixing until a firm, workable dough forms. On a lightly floured surface, knead the dough and roll out to an 1/8″ thickness. Cut out twenty-four 2″ circles using a cookie cutter or appropriately sized glass. Use remaining dough to make 24 small garnish cookies (Here’s an idea: Cut the cookies into your dog’s favorite shapes.) Spray a mini muffin pan with oil and lightly dust with flour. Lay circles in the mini-muffin cups and press in lightly to form the cups.
Bake 30 minutes or until golden brown. Cool completely before filling.
Mix the pumpkin puree and cream cheese until well-blended using a mixer. Fill the cups with a piping bag or mini spatula, garnishing each cup with a small cookie.
Keep refrigerated.
Featured image: Shiba Sommelier
