Not every dog can eat grains. Zu can only digest oats. He’s definitely allergic to barley which made him very ill as a puppy. Barley is in many dog treats and foods. I have to be diligent as to what ingredients he’s consuming. It’s good to have a grain-free recipe on hand for your pup.
Use organic ingredients when available.
In this recipe, I went with coconut flavors. Zu loves coconut! You may switch out coconut flour for almond flour and peanut butter for almond butter. I used unrefined coconut oil for this recipe but you may use refined coconut oil (doesn’t taste like coconut) when using almond flavors.
Once the dough is mixed, it will seem firm enough to work with but it won’t be. Using two sheets of parchment, and rolling out the dough between them, will be a big help. Once you push down on the rolling pin, the coconut oil will spread. The parchment helps keep everything together and off the rolling pin so you can actually cut the cookies into shapes.
I left the dough in the cookie cutter and popped it out directly on to the baking sheet. It was easier than lifting the cookie off of the rolling surface. You don’t have to wash your cookies with an egg but I think it helps hold them together. Plus, Zu really likes eggs.
Remember when choosing ingredients, especially peanut butter, to check for sugar substitutes like Xylitol. As humans, we can digest many different types of additives. Dogs can not. Some of these additives and substitutes can be deadly. Always go for the purest of food ingredients when making treats for your dog.
I went with the cat cookie cutter this time in honor of Zu’s best-girl, Figment. They really love each other….a perfect fit.
Figment loves her Zu…and treats!
If your pup has never had coconut flour or coconut oil, start out with a small amount of the treat to make sure there is no stomach upset. It’s good to do this with any new treat or food introduced to your pup.
Grain free dog treats with coconut, peanut butter and pumpkin.
- 1 cup coconut flour
- 1/4 cup peanut butter
- 3 eggs
- 1/4 cup unrefined coconut oil
- 1/2 cup canned pumpkin (or canned sweet potato)
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper. Set aside.
Combine coconut flour, peanut butter, 2 eggs, coconut oil and pumpkin in a large bowl.
Use your hands to break up the coconut oil pieces into the dough.
Roll out dough to a 1/4 inch thickness between two equal size sheets of parchment.
Cut out shapes with a cookie cutter and place on parchment lined baking sheets.
Mix 1 egg in a bowl and brush on to each cookie. (optional)
Bake 12-15 minutes then turn off oven to allow cookies to continue to firm up for 1 hour.
Remove from oven and cool completely.
Store in refrigerator for 2 weeks, or freeze for up to 3 months.
Use organic ingredients when available. Amount of cookies will depend on size of cookie cutter used.