Right around the time that hubby and I decided to get a puppy, I came across this recipe from Nancy of The Sensitive Pantry…and as a side note, can I just say that Nancy’s blog is such a wonderful resource for gluten-free cooking and baking? I am always sending people her recipes and bookmarking them to make for my gluten-free friends. Anyway, when I saw her recipe for dog biscuits, I just knew I had to make them to welcome home our new furry friend. I changed up the recipe a bit since I’m allergic to peanut butter and so I generally don’t cook or bake with it, but also because I don’t have my pantry stocked with gluten-free flours at the moment (these treats are definitely “gluten-full”). Riley enjoyed them all the same though, and judging by how excited he gets whenever I take them out, I think it’s safe to say that these are his favorite treats!
- 1 1/2 cups whole wheat flour
- 3/4 cup unbleached all-purpose flour
- 1/2 cup creamy SunButter
- 1 egg
- 1/2 cup water
- 2 tsp honey
- 1 carrot, shredded and chopped into small pieces
- 3 slices bacon, cooked and chopped into small pieces
Preheat the oven to 325 degrees. In a medium bowl, whisk together the flours.
In a smaller bowl, combine the SunButter, egg, water, and honey. Stir in the bacon and carrot.
Mix together the dry and wet ingredients until a rough dough is formed.
Roll out the dough on a lightly floured surface about 1/4″ thick. Cut out shapes with a cookie cutter.
Place the cookies on a parchment-lined cookie sheet and bake 30-35 minutes. Let cool on a wire rack. Store in an airtight container at room temperature or in the refrigerator for about a week.
Finally, I want to add a similar note to the one in Nancy’s post: While it is fun to experiment with ingredients in recipes, it’s important to understand what ingredients can be poisonous to our pets. Please make sure to consult the appropriate sources before changing the ingredients!