7 Delicious Peanut Butter Dog Treat Recipes

Instructions

1. Preheat oven to 325º
2. Line two cookie sheets with parchment paper.
3. Cream the peanut butter for 2-3 minutes, preferably with a stand mixer.
4. Add the milk and continue mixing on low.
5. Add the flour 1/2 cup at a time just until mixed.
6. Turn out onto a parchment lined surface to roll out.
7. Roll out half the dough and cut out your cookies. You will want to use a simple shape for this recipe as shortbread dough is crumbly and finicky by nature. 
8. Bake at 325º for 15 minutes or until just starting to turn golden around the edges.
9. Cool on the pan to prevent breakage.
10. Enjoy!

Instructions

1. Dice up a ripe banana and freeze for at least 4 hours.
2. In a food processor, place the frozen banana, peanut butter, and yogurt in the bowl and blitz until smooth.
3. Serve with a sprinkle of cookies as pictured, a dollop of fruit (can you say PB&J?), or just as it is.

Your dog will thank you.

Instructions

Grind flaxseed to a powder consistency.

• Combine flaxseed, oatmeal, and peanut butter, adding just enough water to create a malleable dough.
• Roll dough into 24 balls, oiling your hands if necessary to avoid dough sticking to you.
• Place in a sealed container on parchment paper in the refrigerator for at least 30 minutes prior to feeding.

Each treat contains 1/2 teaspoon of ground flaxseed.

Mix all ingredients adding water just enough to incorporate. divide into 24 equal size portions and roll into balls. place on parchment paper in sealed container in refrigerated at least 30 minutes before serving

Instructions

Preheat oven to 350º and adjust the racks so you can easily manipulate two baking trays.

• Blitz four cups of oats in the food processor until you get a nice flour consistency. Remove the oat flour to a large bowl and set aside.
• Place bacon in food processor and blitz to crumble.
• Add the peanut butter, applesauce, and eggs into the bowl of the food processor. Pulse lightly to combine.
• Add the flour to the wet mixture by the cupful, pulsing to incorporate. The dough should set at three cups, leaving you 1 cup extra flour for rolling out.

Turn dough onto a lightly floured board to roll in two batches.

Roll out your dough, adding flour as necessary. Cut out your cookies using your favorite small cookie cutters.

Bake for 30 minutes, rotating and swapping the trays halfway through. Remove when just golden.

Let the treats cool inside the oven for a crispier cookie.

Instructions

For the cake

Preheat oven to 350 degrees.

Grease the silicone molds and place on cookie sheets to make it easier to move them around.

Combine flour, cinnamon, and baking soda in a large bowl and whisk to combine and eliminate lumps

Add the wet ingredients and stir just to combine

Mix in the grated carrot.

Spoon mixture into the lightly greased silicone molds,

Gently tap the tray to eliminate any air pockets and smooth and push down the batter to ensure you get the cute paw print details from the bottom of the molds.

Bake for 15 minutes, checking for doneness with a toothpick.

Cool completely on a wire rack before frosting.

For the Frosting

While the cakes are cooling:

• Whisk the yogurt and cornstarch together until no lumps appear.
• Add the peanut butter and stir to combine.

This frosting is a great consistency for piping. Frost your cakes and watch your dogs go wild!

Instructions

Start the jam first to give it time to thicken and cool.

1. In a sturdy saucepan, place the frozen fruit and the juice of one lemon over medium-low heat.
2. As the fruit thaws, mash it down with the back of a spoon.
3. Adjust the heat accordingly to maintain a low but steady simmer until the fruit is reduced by half, about 50 minutes.
4. Add the cornstarch and whisk until the jam is thickened (about 3 minutes.)
5. Add the chia seeds (if using) and place your jam in the fridge to cool and set.

For the Cookies

Preheat oven to 350º and adjust the racks so you can easily manipulate 2 baking trays.

Pulverize flaxseed in a clean coffee grinder. Pop the flax in a small bowl and add warm water, stir, and set aside.

Blitz 4 cups of oats in the food processor until you get a nice flour consistency. Remove the oat flour to a large bowl and set aside.

Place the peanut butter, applesauce, and flaxseed into the bowl of the food processor. Pulse lightly to combine.

Add the flour to the wet mixture by the cupful, pulsing to incorporate.

Turn dough onto a lightly floured board to roll. Divide into two batches if you like.

Roll out your dough, adding flour as necessary. Using your large cookie cutter, cut out your cookies. Use the smaller cookie cutter to cut out a window in half the cookies. These will be your cookie tops.

Place peanut butter dog treats in the oven and bake for 30 minutes, rotating and swapping the trays halfway through. Bake until just golden.

Allow cookies to cool completely before assembling.

Instructions

Preheat oven to 350º

Use the food processor to pulverize rolled oats until a fine, floury texture is reached, then set aside.

Place the wet ingredients into the food processor bowl and pulse just to combine.

Add the dry ingredients and pulse just to combine, scraping down the bowl if necessary.

Lightly grease the silicone tray and place on a cookie sheet for stability.

Drop batter by spoonfuls into molds.

Bake for 12 minutes, checking for doneness with a toothpick.

Cool completely before frosting.

While the cakes are cooling, use the food processor or your stand mixer and start beating together the cream cheese and yogurt for the frosting.

Next, add the peanut butter and maple syrup if using. Beat until thoroughly combined.

Finally, add the tapioca starch a little at a time until your frosting is thick enough to hold its shape.

When cupcakes are completely cooled, frost and serve!