Peanut Butter Applesauce Dog Cookies Recipes

PEANUT BUTTER AND PUMPKIN DOG TREATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
• Bake in preheated oven until hard, about 40 minutes.

PEANUT BUTTER DOG TREATS

Steps:

• mix together flour,oatmeal, and peanut butter.
• add hot water to make firm dough. Use more water if dough is too dry.
• Knead dough on a floured surface. a counter works well.
• Roll dough with a rolling pin or flatten with your hands until it is about a 1/4 inch thick. Keep a little flour in case the rolling pin or your hands get sticky.
• cut dough with your favorite cookie cutter.
• grease a cookie sheet with cooking spray.
• place biscuits on cookie sheet.
• bake in 350 degree oven for 40 minutes
• let biscuits cool for an hour and put in the fridge.

PEANUT BUTTER, APPLESAUCE AND OATS

Steps:

• Preheat oven to 375F
• Line baking tray with parchment or silicone baking mat
• Put oat flour, oat bran and baking powder into large bowl
• Use wooden spoon to stir together well
• Add applesauce, eggs and peanut butter to dry ingredients
• Use wooden spoon to stir well until all ingredients are combined
• Use your hands to form and knead dough
• Add extra flour if needed, dough should be firm and not too sticky
• Turn dough out onto wax paper
• Top with second sheet of wax paper and roll dough out to 1/4 inch thickness
• use cookie cutter of your choice or sharp knife to cut out treats
• Bake at 375F for 15 minutes
• Remove from oven and allow to cool completely
• Store treats in airtight container in refrigerator for 7 - 10 days, or in freezer for longer term storage

HOMEMADE PEANUT BUTTER APPLESAUCE DOG TREATS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl or stand mixer using dough attachment, combine all the ingredients except the olive oil.
• Add the olive oil in a little at a time until the dough holds its shape.
• On a lightly floured surface, roll out the dough until approximately 1/4″ thick.
• Cut with cookie cutters or you can also just cut into squares.
• Place on a greased cookie sheet (or spray with cooking spray).
• Bake at 350 degrees for 10-15 minutes or until browned - ovens vary.
• Remove from oven and allow to cool.
• Let the pups enjoy!
• Store in an airtight container for up to 3-4 days or refrigerate.

PEANUT BUTTER APPLESAUCE DOG TREATS RECIPE

Steps:

• Preheat oven to 350-degrees Fahrenheit.
• Mix all ingredients together.
• If the dough is too dry- add more applesauce.
• It's going to be a dense dough.
• Flour your counter/surface and roll out the dough to 1/2-inch thick.
• Cut the dough with a cookie cutter (I prefer to use dog bone/paw shapes for treats.) or roll into Tablespoon sized balls.
• Place the dough on baking sheets lined with silicone or parchment paper and bake for 20-25 minutes or until lightly browned.

PEANUT BUTTER APPLESAUCE COOKIES

Steps:

• Preheat oven to 325°F.
• Mix everything together and drop tablespoonfuls onto a greased baking sheet, flatten.
• Place in preheated oven for 20 minutes. The insides will be very moist.

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.

PEANUT BUTTER FROZEN DOG TREATS

Steps:

• Stir together all ingredients in a mixing bowl with a spoon until well combined. Divide mixture into small paper or plastic cups (or ice cube trays for bite-sized treats) and freeze for about 3-4 hours.
• Loosen treat by holding cup under warm water from the faucet and serve.

PEANUT BUTTER APPLESAUCE DOG COOKIES

Steps:

• 1. Throw all ingredients into mixer bowl. I start by throwing in the whole eggs, shell and all. The action of the mixer will break the shell into bits. My dogs don't mind having egg shell in their cookies.
• 2. Mix ingredients on low speed, using dough hook, just until thoroughly mixed - a minute or two. (This is a very dry, stiff dough; so don't mix any longer than necessary. It can be a challenge for even the toughest mixer. I have had to re-tighten the head of my KitchenAid Professional 6 every few months since I started making these cookies. ) Depending on how much of the optional moist ingredients you have added, you may need more flour. The measurements I give here are based on using 3 good sized carrots.
• 3. Divide your dough into 3 parts. Sprinkle a little flour on cutting board or counter.
• 4. Roll out the first section of dough, to the thickness that you think your dog would like. For me, that is about as thick as my finger. Keep in mind though, my dogs are not picky about the size.
• 5. Using a (dog bone shaped) cookie cutter of your choice, cut out as many cookies as you can. Place on an ungreased cookie sheet. Feel free to give your assistants (your eagerly watching dogs) bits of dough to taste for quality assurance. Repeat with the remaining two sections of dough. The cookies can be placed closely together, as they do not spread at all.
• 6. Sometimes when I'm feeling lazy I just use my dough scraper/chopper to cut the dough in strips. These are much less uniform in size, but the dogs don't mind. They end up being about the size of my fingers. Either way, dog bones or strips, I always end up with 3 pans of cookies.
• 7. Bake at 375 degrees for 18-22 minutes. Convection works well, helps to remove moisture from the cookies. Open the oven, reach in gingerly and press the nearest cookie. You want them to be kind of hard, like biscotti.
• 8. Shut off the oven but leave the cookies in until thoroughly cooled, to allow them to harden and dry out in the residual heat. I leave them in for 6-8 hours or more. Place cookies in an airtight container. (If they are not hard and dry when you store them, they may get moldy after about 5 days.)