COOKIES

EASY CHEESIES

GOLDEN KOI

PEANUT BUTTER AND CINNAMON COOKIES

LIVERIFFIC COOKIES

PUP’S PARMESAN COOKIES

GREEN PEA CHRISTMAS TREES

TOOT SWEETS

BARKSCOTTI

FRESH KISS COOKIES

GINGERBREAD MAILMAN COOKIES

BLUEBERRY MOONS

SOFT OATMEAL COOKIES

BACON YAPPETIZERS

The word cookie brings every dog’s ears to full attention. Whether it’s the crunch of a dry biscuit that reminds your dog of an afternoon chewing on a bone or the essence of meat imbued with a homemade stock, cookies are fantastic after-dinner treats or post-walk rewards for good behavior.

Every piece of food you give your dog carries a message: Thank you, I care for you, I want to share this with you. The message often gets lost in the process as we hand over the treat and our dogs go off to make a pile of crumbs on the carpet. Your dog is focusing on the cookie, not you. Whether it’s in training or just while spending time together, people often just hand over another cookie, which leads to additional weight gain, and the intended message is lost.

Try this two-minute experiment with your best friend:

Take a couple of cookies and break them into 6 or 8 pieces.
Have your dog sit in front of you.
When your dog is settled and calm, give him one piece of cookie.
After all the chewing and chop licking of that first bite is finished, wait for your dog to concentrate on you again.
When your dog is settled and calm, hand over another piece of cookie.
Repeat until all the cookie pieces are gone, and then show your dogs the palms of your hand as the “all gone” sign.

During this time, your dog is not just enjoying the cookie; he’s also focusing on you as you slowly dole out one bite after another. If one year is like seven years to a dog, you just spent the equivalent of 14 dog minutes making your best friend’s day special.

In the same vein, unless you’re giving cookies as a gift and want a more attractive look, rather than spending time shaping cookies into bone shapes, use a pizza cutter to quickly cut them into 1-inch squares and spend the time you save with your best friend. Another quick way of making a prettier cookie for gifts is to use a ravioli cutter with fluted edges.

A variety of whole-grain flours are used throughout these recipes. Try incorporating them into your own baking, as they can be healthier alternatives to processed white flour. Many of these flours have a higher oil content, which decreases their shelf life, so purchase the quantities you need from bulk bins or store in the refrigerator to prevent spoilage. When substituting a different type of flour, the amount needed can vary from 75 to 125 percent, so you may have to start slowly and experiment to find what works best.

The following flours, which contain gluten, tend to be easier to work with when baking cookies:

Whole-wheat flour is more nutritious and has a nuttier taste than refined white flour, though it tends to need more liquid to provide the same results.
Barley flour is slightly sweeter than wheat flour, and it can be substituted for an equal amount of wheat flour.
Rye flour creates dense, moist cookies with lots of flavor.
Spelt flour absorbs liquids more readily than wheat flour, so use up to 25 percent less liquid.

Gluten-free flours are prized for causing fewer interactions for wheat-sensitive pets, but they often have tradeoffs:

Amaranth flour has a high protein content and is usually best used in combination with other flours.
Buckwheat flour, contrary to its name, does not contain wheat or gluten. It has a strong flavor and can be substituted for an equal amount of wheat flour.
Cornmeal is not used in any of the cookie recipes in this book, but it can be included in small amounts to give an interesting texture. Cookies with larger quantities of cornmeal may have difficulty retaining their shape.
Garbanzo (or chickpea) flour is high in digestible protein and has a lower glycemic index. Use 10 to 15 percent less garbanzo flour when substituting for whole-wheat flour.
Millet flour is easy to digest and creates a tender cookie, but it should be purchased in small quantities, as it may spoil quickly.
Oat flour is gluten free but should be certified on the label as such if gluten is a concern, because some cross-contamination can occur during production. Oat flour can create a gummy dough but results in a tender cookie.
Quinoa flour is high in minerals and protein but may need to be used in conjunction with other flours for best results.
Rice flour can create a grainy product that does not retain its shape well, so consider combining it with oat flour when using in recipes.

The cookie recipes here also include a range of baking times that will provide different results:

Shorter baking times will provide a soft cookie. These are ideal for older dogs, those with dental problems, or dogs who just like something chewy rather than crunchy. Because of their higher moisture content, these cookies should be stored in an airtight container in the refrigerator or freezer.
Longer baking times provide a crunchy, dry cookie. These are my favorites for stuffing into a Kong or snapping into smaller pieces to provide training rewards. Store crunchy cookies in an airtight container at room temperature for up to 2 weeks.
Baking powder is included in many of the cookie recipes to create a puffier cookie that is easier for dogs to crunch into when the cookies are baked a little longer. However, this ingredient is optional.

Easy Cheesies

Rice flour is a gluten-free option that can be difficult to work with because it doesn’t help dough maintain its shape very well. Using eggs and cheese helps this dough hold together, and rolling it out directly onto a baking sheet makes it easy to prepare.

2 cups rice flour, plus more for rolling out

1½ cups loosely packed grated cheddar cheese

1 tablespoon dried oregano

2 large eggs

½ cup Beef, Chicken, or Fish Stock

3 tablespoons canola oil

Preheat the oven to 300°F. Dust a baking sheet lightly with rice flour.

In a large bowl, toss the rice flour, cheese, and oregano together by hand until blended.

Add the eggs, stock, and oil to the flour mixture and blend with a fork. Once the mixture is blended, knead briefly to gather into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional rice flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 35 minutes for a soft cookie or up to 50 minutes for a drier cookie.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
1 cookie	2 cookies	3 cookies	4 cookies	5 cookies

Golden Koi

These golden cookies don’t just have the flavor of fish—they are fish. This recipe was developed for dogs fighting cancer, combining ingredients higher in protein and lower in carbohydrates than regular wheat-based cookies. The turmeric and fish will aid dogs fighting the big C. The garbanzo flour also creates a cookie that is safe for dogs with gluten allergies. The drier this cookie is, the less you’ll smell it when you open the cookie jar.

1 (3.5-ounce) can sardines, packed in tomato sauce

1 large egg

¼ cup water

1 teaspoon ground turmeric

2½ cups garbanzo flour, plus more for rolling out

¼ cup canola oil

Preheat the oven to 325°F. Lightly dust a baking sheet with garbanzo flour.

Using a fork, blend the sardines, egg, water, and turmeric in a medium bowl until the sardines are reduced to a fine texture.

Stir the garbanzo flour and oil into the sardine mixture with a wooden spoon until the mixture comes together.

Knead briefly to gather the dough into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional garbanzo flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 30 to 35 minutes, until lightly browned and dry.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Peanut Butter and Cinnamon Cookies

Some dogs love the taste of peanut butter. Here, it’s combined with cinnamon, which contains antioxidants and anti-inflammatory properties. The scent of the cinnamon and peanut butter baking is heavenly, and will certainly bring curious noses sniffing around. If your local grocery store has freshly ground peanut butter available, try it in these treats to make them healthier; it has fewer additives and is sugar free.

½ cup unsalted peanut butter

¾ cup Beef, Chicken, or Fish Stock

2 cups whole-wheat flour, plus more for rolling out

1 teaspoon baking powder

1 teaspoon ground cinnamon

Preheat the oven to 300°F. Lightly dust a baking sheet with flour.

In a medium bowl, melt the peanut butter and stock for 40 seconds on high power in the microwave. Stir until the peanut butter is melted evenly into the stock.

Add the flour, baking powder, and cinnamon to the peanut butter mixture and stir with a spatula until the dough begins to gather together. Form into a ball and knead briefly until smooth.

Transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 20 minutes for a soft cookie or up to 35 minutes for a crisper cookie.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Liveriffic Cookies

This recipe uses chicken liver, which has a lighter scent than beef liver, making it nicer for you and still heavenly for your dog. This is a great cookie for stuffing in a Kong, because your dog will not give up until every morsel has been retrieved.

2¼ cups rye flour, plus more for rolling out

1 teaspoon baking powder

½ cup water

½ cup chicken livers

3 tablespoons canola oil

Preheat the oven to 325°F. Lightly dust a baking sheet with rye flour.

Combine all of the ingredients in a food processor and pulse for about 1 minute, or until the dough comes together in a ball.

Knead briefly to gather the dough into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 30 minutes for a softer cookie or up to 40 minutes for a crisper cookie.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Pup’s Parmesan Cookies

Why let the leftover chunk of Parmesan you used for pasta just sit in the back of the fridge and get moldy? If you have an extra nub, you can easily transform it into grated cheese using a Microplane grater. You’ll barely notice a square inch of cheese missing from the block, and your dog will love these delicious cookies.

2 cups whole-wheat flour, plus more for rolling out

1 tablespoon baking powder

1 tablespoon finely chopped fresh rosemary

¾ cup Beef, Chicken, or Fish Stock

3 tablespoons canola oil

¼ cup freshly grated Parmesan cheese

Preheat the oven to 325°F. Lightly dust a baking sheet with flour.

Whisk the flour, baking powder, and rosemary in a large bowl.

Add the stock, oil, and cheese to the dry ingredients and stir with a spoon until the dough starts to gather together. Form into a ball and knead briefly until smooth.

Transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 25 minutes for a softer cookie or up to 40 minutes for a crisper cookie.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Green Pea Christmas Trees

When it comes to the annual Christmas cookie exchange, consider bringing cookies for those that Santa sometimes forgets: the dogs of your friends and coworkers. Combining two easy-to-digest ingredients like peas and fennel makes this cookie a tummy pleaser. Other flours, like buckwheat or gluten-free oat flour, can be substituted for the wheat flour to make a heartier or gluten-free cookie. Adding ½ cup of dried cranberries to the food processor with the dry ingredients and using spinach juice in place of the stock will provide even more holiday cheer.

1 cup frozen peas

¼ cup Beef, Chicken, or Fish Stock

3 tablespoons canola oil

1 tablespoon fennel seeds

2 cups whole-wheat flour, plus more for rolling out

1 tablespoon baking powder

Preheat the oven to 350°F. Lightly dust a baking sheet with flour.

Combine the frozen peas and stock in a microwave-safe bowl. Microwave on high power for 2 minutes.

Add the pea mixture, canola oil, and fennel seeds to a food processor and pulse until the mixture is smooth, about 1 minute.

Add the flour and baking powder and pulse for about 1 minute, or until the dough gathers into a ball.

Gather the dough into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares, or cut out Christmas trees with a cookie cutter and transfer to a flour-dusted baking sheet, about ½ inch apart.

Bake for 30 minutes for a softer cookie or up to 45 minutes for a drier cookie.

Remove from the oven and allow the cookies to cool on the baking sheet. Break apart at the cut lines if you have made squares.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Toot Sweets

Yucca schidigera powder is an extract of the Mojave yucca that is an increasingly common ingredient in animal feed and pet treats. It is a strong anti-inflammatory, helps many dogs produce less gas, and can keep your grass a little greener by reducing the ammonia in feces and urine naturally. Oat flour is also easy for dogs to digest, and will help prevent gas.

½ cup Beef, Chicken, or Fish Stock

1 cup chopped fresh parsley

2 tablespoons canola oil

2 cups oat flour, plus more for rolling out

1¼ teaspoons Yucca schidigera powder

¼ cup nutritional yeast

Preheat the oven to 300°F. Lightly dust a baking sheet with flour.

Combine all of the ingredients in a large bowl and stir until the dough gathers together.

Knead briefly to gather the dough into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 45 minutes, or until lightly browned, to create a firm cookie, as baking for less time may result in crumbly cookies.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

I’ve found the recommended amount listed by some manufacturers to be a bit excessive. If you’d like to add Yucca schidigera powder to your dog’s diet on its own, look for capsules that provide the following amounts: For dogs 1 to 15 pounds: 25 milligrams

For dogs 16 to 30 pounds: 50 milligrams

For dogs 31 to 70 pounds: 75 milligrams

For dogs over 70 pounds: 100 milligrams

Yucca schidigera powder can be found at pet stores, health-food stores, or from the online resources listed here.

Barkscotti

These cookies pack a lot of flavor into their little domed shapes and when sliced thin are great for breaking into bits or stuffing into a Kong for a long-lasting treat. Like biscotti, this recipe creates a hard, crunchy cookie.

²∕³ cup Beef Stock

½ cup grated carrots

½ cup finely chopped fresh parsley

½ teaspoon garlic powder

1 cup barley flour

3 tablespoons olive oil

1 tablespoon baking powder

1 cup rye flour

Preheat the oven to 300°F.

Heat the Beef Stock for about 2 minutes, or until warm to hot, in the microwave.

Combine the carrots, parsley, and garlic powder in a large bowl. Pour the hot stock over the vegetables and allow to sit for a few minutes, until soft.

Stir the barley flour, olive oil, and baking powder into the vegetable mixture until blended. Mix in the rye flour until fully incorporated.

Turn out the dough onto a lightly floured board. Knead the dough for about 2 minutes, or until smooth.

Shape the dough into a loaf that’s 16 inches long by 3 inches wide and about ½ inch in height, smoothing the edges to form the loaf into a dome shape.

Cut dough widthwise into strips about ¹∕³ inch thick.

Stand individual cookies on a baking sheet, domed side up, about 1 inch apart.

Bake for 1 hour, then turn the oven off and let the cookies rest in the oven for 1 hour longer. Remove from the oven and let cool on the baking sheet.

Yield: 48 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
1 cookie	2 cookies	3 cookies	4 cookies	5 cookies

Fresh Kiss Cookies

Dogs love us, so they’re going to try and kiss us, no matter how much we protest. These cookies not only make those kisses more tolerable, they’ll also increase your dog’s desire to say thank you. Get those kisses early, before your dog starts to drool.

1 cup Beef, Chicken, or Fish Stock

1 cup finely chopped fresh parsley

1 cup finely chopped fresh mint

2 tablespoons canola oil

2¹∕³ cups whole-wheat flour, plus more for rolling out

Preheat the oven to 300°F. Lightly flour a baking sheet.

Heat the stock for about 2 minutes, or until boiling, in the microwave.

Combine the parsley, mint, canola oil, and stock in a large bowl.

Stir the flour into the herb mixture until blended.

Turn out the dough onto a lightly floured board. Knead the dough for about 2 minutes, or until smooth.

Knead briefly to gather the dough into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 25 minutes for a soft cookie or up to 45 minutes for a crunchy cookie.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Gingerbread Mailman Cookies

There your dog was, taking a nap, when all of a sudden the mail carrier comes by to drop off the mail. It only makes sense that a dog would bark like crazy to defend his territory, even if it’s all for naught. Here’s a little sweet revenge in the form of a gingerbread cookie. Remember to judge your serving size appropriately if you’re shaping these into gingerbread men; for small dogs, a typical serving might just be an arm or a leg depending on the size of your cookie cutter.

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¹∕³ cup Chicken Stock or water

¹∕³ cup blackstrap molasses

3 tablespoons canola oil

Nonstick cooking spray

Preheat the oven to 325°F.

Combine the flours, baking powder, cinnamon, and ginger in a large bowl.

Add the stock, molasses, and oil to the dry ingredients and stir until fully mixed. (Wipe the inside of the measuring cup for the molasses with a little of the oil first to prevent the molasses from sticking.)

Knead briefly to gather the dough into a ball.

Spray a baking sheet with nonstick cooking spray.

Roll the dough out on a lightly floured surface into a 10-inch square. If making shaped cookies, cut out with a cookie cutter and place onto the baking sheet, separated by ½ inch. If making squares, transfer the dough to the baking sheet and cut into 1-inch squares with a pizza cutter.

Bake for 25 minutes, or until crisp and dry. Allow the cookies to cool on the baking sheet and then break them apart at the cut lines if necessary.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Blueberry Moons

If you’ve already shared some blueberry pancakes with your dog (see here), you’ve seen how much she enjoyed that treat. Here’s a crisp little cookie that will make your dog jump over the moon in anticipation. With all the antioxidants in the blueberries and cinnamon, you might find your dog jumping just a bit higher!

1 cup frozen blueberries

¼ cup Beef, Chicken, or Fish Stock

3 tablespoons canola oil

2 cups whole-wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

Preheat the oven to 325°F.

Microwave the blueberries and water in a microwave-safe bowl on high power for 2 minutes.

Combine the blueberry mixture, canola oil, flour, baking powder, and cinnamon in a food processor and pulse for about 1 minute, or until the mixture gathers into a ball.

Roll the dough out on a lightly floured surface into a 10-inch square. Transfer to a baking sheet and cut into 1-inch squares with a pizza cutter.

Bake for 25 minutes for a soft cookie or up to 40 minutes for a crunchy cookie.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
2 cookie	4 cookies	6 cookies	8 cookies	10 cookies

Soft Oatmeal Cookies

Here’s a nice soft cookie for senior dogs with more sensitive mouths or dogs who have just returned home after a dental cleaning. With two sources of apples and sweetness from blackstrap molasses, these cookies are full of flavor and vitamins, plus they have a healthy dose of fiber to keep your pup full between meals.

Nonstick cooking spray

1 large egg

½ cup unsweetened applesauce

2 tablespoons canola oil

2 tablespoons blackstrap molasses

1 cup whole-wheat flour

1 cup quick-cooking rolled oats

1 teaspoon baking powder

1 red apple (Braeburn or red Rome), cored and finely chopped

Preheat the oven to 350°F. Spray a baking sheet with cooking spray.

Combine the egg, applesauce, canola oil, and molasses in a large bowl and stir to blend.

Add the flour, oats, baking powder, and apple to the egg mixture and stir with a spoon until well blended.

Using two spoons, scoop up 1 tablespoon of cookie dough and use the second spoon to scrape the dough onto the prepared baking sheet. Place the cookies 1 inch apart.

Bake for 15 minutes, or until lightly browned. Transfer the cookies to a wire rack and allow them to cool for 20 minutes.

Because these are soft cookies, store in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Yield: 48 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
1 cookie	2 cookies	3 cookies	4 cookies	5 cookies

Bacon Yappetizers

It seems the best appetizers at a party are always wrapped in bacon. Using a small amount of bacon grease and cooked crumbled bacon imbues this treat with a scent that drives canine party guests crazy. If you want to get fancy about it, you can top them with a little grated Parmesan cheese while they are warm. Nutritional yeast is added for a good dse of B vitamins and combined with the garlic powder to ward off the worst kind of party guest—fleas.

2 slices bacon

2 cups rye flour, plus more for rolling out

¼ cup nutritional yeast

1 tablespoon baking powder

½ teaspoon garlic powder

²∕³ cup Beef Stock

Preheat the oven to 350°F. Lightly dust a baking sheet with flour.

Cook the bacon in the microwave for 3 minutes on high power or in a skillet over medium heat until crisp. Drain the bacon and reserve 2 tablespoons of bacon grease.

Mix the flour, yeast, baking powder, and garlic powder together in a large bowl.

Mix the stock and reserved bacon grease together, and then mix into the dry ingredients.

Crumble the bacon and blend into the mixture.

Knead briefly to gather the dough into a ball and transfer directly to the baking sheet. Flatten the ball and shape into a square.

Dust the top of the dough with additional flour and roll into a 10-inch square. Then cut with a pizza cutter into 1-inch squares.

Bake for 20 minutes, or until firm. Allow the cookies to cool on the baking sheet, then break them apart at the cut lines.

Yield: 100 cookies

ALLOWANCE PER DAY
10-pound dog	20-pound dog	40-pound dog	60-pound dog	80-pound dog
1 cookie	2 cookies	4 cookies	6 cookies	8 cookies