This recipe for vegan dog cookies is a recipe from VegWeb, and I only changed one ingredient; I used whole wheat flour instead of white flour. I also took a tip from one of the readers who said they ground the oats into flour. Since I would be using the food processor for the carrots anyway, I did pulse the oats into a sort of coarse flour first. I took a little bit of one of the baked biscuits, and they don’t taste like much to me, but my baby Ipo loved them. This might be a good time to mention that certain ingredients sometimes used in dog biscuits are actually toxic to canines, and here I’m talking mainly about garlic. For decades well-meaning people have thought that garlic was a natural flea repellent for dogs. This interactive chart from National Geographic on Canine Taboos actually shows various toxins and how they work. Garlic, for example, can cause anemia and liver failure. The recipe as I’ve written it below is halved. Double it if you want to. The two different textures in the photo are because I forgot to knead the dough, and so the bone-shaped one is prior to working the dough. The little triangles are a better size for dogs, and these came from the last batch in the oven, and you can see the dough gets finer as you keep working it. p.s. Assume everything is organic.
Peanut Butter Carrot Puppy Biscuits
Makes approximately 50 cookies, depending upon size.
2.5 Cups whole wheat flour
1.5 Cups rolled oats
1 Cup plus 2 Tablespoons of water
3 small-to-medium carrots
1/3 Cup peanut butter
1/4 Cup apple sauce
Preheat oven to 350 degrees Fahrenheit.
Place rolling pin in freezer.
Pulse oats in food processor, until a coarse flour forms.
Place oats into a large mixing bowl.
Add flour to oats and dry whisk to incorporate.
Pulse carrots in food processor to a very fine consistency.
To the flour and oats, add the carrots, water, peanut butter and applesauce, and mix well.
Knead dough to make it finer.
Sprinkle a flat surface with bench flour and roll out the dough.
Cut dough into shapes or use cookie cutter, and bake 20 to 25 minutes. I needed to bake these at least 25 minutes in my electric non-convection oven. Note that these cookies do not harden as they cool.
Notes: As you re-work the dough for rolling and cutting, you’ll note that the texture of the dough becomes finer and finer. The bench flour will prevent sticking as you go. To also help reduce sticking, keep dough in refrigerator between batches.
Because these biscuits do not have preservatives in them, the bulk of them should be kept frozen and brought out as needed.
I like to buy those little 4-packs of individual organic applesauce cups, so they’re always ready to use in baking as egg replacer or oil replacer, or whatever. Trader Joe’s has them too.