Low Fat Carrot Dog Treats Recipes

LOW FAT CARROT DOG TREATS

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a baking sheet with nonstick cooking spray and sprinkle a little flour onto the surface you're planning to use to roll out the dough.
• In a medium bowl, mash the banana and mix in the shredded carrots.
• To the carrot and banana, add the water and apple juice. Stir.
• Add the oats and flour. Stir all of the ingredients together until they are thoroughly combined.
• Using your hands, knead the mixture until a dough forms. Dump the dough onto the lightly floured surface that you prepared earlier.
• Roll out the dough until it's about a half inch thick.
• Using a cookie cutter (bone shapes are fun!) or the rim of a small glass, cut into 3″ pieces. Place the pieces onto your lightly sprayed baking sheet.
• Bake the dog treats for 25 minutes.
• Before "serving", let them cool completely.
• *Tip: If your dog likes a little more crunch to his treats, then turn off the oven and let the treats cool there overnight.
• This recipe makes about 24 low fat, healthy dog treats.They'll last about 3 weeks, if stored in the fridge and up to 6 months in the freezer.

HOMEMADE DOG TREATS (TANGO'S TREATS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs until thoroughly combined in a second bowl. Pour into the oat mixture and stir until thoroughly combined.
• Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Flatten each treat with your hands until they are 1/2-inch thick.
• Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Allow to cool a few minutes on the baking sheets before removing to a wire rack to cool completely.

PEANUT BUTTER AND CARROT DOG TREATS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
• Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
• Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
• Repeat baking and cooling remaining dough.