Our Favorite Dog Treat Recipes



Dory's Favorite Tuna Treats
(Printable version here)

 Ingredients:
2 cans of tuna packed in water, drained
2 eggs
2 tsp. garlic powder
1+ cups of flour (or more as needed to make dough stiff)
½ + cup of instant oats

Preheat oven to 250 F.
Beat eggs; add tuna and garlic. Mix well. Stir in dry ingredients; mix well.
Spray cookie sheet with cooking spray. Press (or roll) flat on a cookie sheet to about 1/8 to 1/4" thick.
(hint: cooking spray on hands/spoon reduces sticking).
Bake at 250 F for 30 minutes.
Cut into 1/4" cubes; yields 3-4 dozen.   (hint: pizza cutter works well!)
There are no preservatives; refrigerate or freeze after cooking.
Great for Bait/Training or low appetite!

"Aunt Jane's" Magic Carob-Peanut Butter Cookies
[a.k.a. "Zoom-Zoom Cookies"]
 These are high energy treats (like granola bars) for performance events.
(Printable version here)
This is my own particular variation of an older cookie recipe and is very forgiving (i.e. easy for the average baker).
Yields about 6-8 dozen cookies and can easily be cut in half.
Dry ingredients:
4 cups of unbleached all purpose flour
1 cup of wheat germ
1 cup of plain instant oatmeal (dry)
1 tsp. salt (optional, if no salt in the peanut butter)
2 cups (1 bag) of carob chips (coarsely chopped to make finer pieces, food processor works best)

Wet ingredients:
16-18 oz. of CREAMY peanut butter
4 TBS molasses (or honey)
2 eggs
1/2 cup vegetable oil
1 cup water

Preheat oven to 350. Mix together dry ingredients and set aside.
Beat wet ingredients together. Fold dry ingredients into wet.
This gets pretty firm and heavy (like regular biscuits) so you will have to do the final mixing by hand.
Turn out onto a floured table/board and knead lightly to blend all ingredients.
Cut dough into quarters, roll into uniform cylinders, cover in plastic wrap and chill for at least ½ hour.

Cookie options: Roll or press out to approx. 1/3-inch thick (on a lightly floured table/board) and cut with cookie cutter or pizza cutter (for mass production). Or simply cut 1/3-inch slices off of cylinders.
Ultimately, these go on an ungreased cookie sheet and are baked for about 20-25 minutes at 350 F.
Bake until the bottoms are a medium brown. There are no preservatives, so refrigerate/freeze after baking.
 (Hint: The carob will melt a bit during baking, so baking on parchment paper helps with clean up).