We ran out of dog treats the other day, which may not sound like a big deal, but Honey and Barley think this is catastrophic. Considering I use treats to bribe them to do things like go to the bathroom outside (Honey) or give me twenty minutes of uninterrupted anything (Barley), I would have to agree.
Instead of buying another box of gluten-free, vegan peanut butter dog cookies that cost triple what I would pay for human cookies, I made my own. They’re quick and easy, I know exactly what’s in them, and in case you were wondering, they don’t taste half bad either. I know this because there was one night when I got home from the gym and had that feed-me-NOW hunger, and I shared one with Honey.
Don’t tell Barley.
- ½ cup organic unsalted, unsweetened peanut butter
- ¼ cup organic unsweetened applesauce
- ½ cup filtered water
- 1 tablespoon organic unsulphered molasses
- ¾ cup chickpea flour
- ½ cup + 2 tablespoons millet flour
- 1 tablespoon freshly ground flaxseed
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, combine the peanut butter, applesauce, water, and molasses.
- Add in the chickpea and millet flours, ground flaxseed, baking powder, and cinnamon. Stir until well-combined.
- Allow the batter to sit for 5 minutes.
- Using a cookie dough scoop (about 1½ - 2 tablespoons), spoon the dough onto the prepared baking sheet.
- Bake the treats for 20 minutes, until lightly browned.
- Remove the treats from the oven and allow them to cool completely.
- Give your dog a cookie and a big hug! Leftovers can be stored in an airtight container in the fridge or freezer.
Photography by Aaron Scott.
Amanda, Honey & Barley
P.S. Does your dog have stinky breath? Try these Peanut Butter Parsley Dog Treats.